Chicken and Spinach Curry
As we said, this curry is not hot but rather more aromatic with a degree of warmth coming from the garam masala. The generous amount of spinach used creates a silky texture with rich flavour.
Serve simply either with basmati rice or chapattis or naan breads.
- 3 tbsp plain yogurt
- 2 tsp Kashmiri chilli powder
- ½ tsp ground turmeric
- 800g chicken, skinless breast or thigh cut into large chunks
- 4 tbsp vegetable oil
- 3 black cardamom pods
- 2 bay leaves
- 5cm piece cinnamon
- 3 whole cloves
- 1 tsp cumin seeds
- 1 large onion, chopped
- 1 large green chilli, pierced lengthwise with a knife
- 5cm piece ginger, grated
- 400g can chopped tomatoes
- 2 tsp ground coriander
- 1½ tsp garam masala
- 300g spinach leaves, washed
- salt to taste
- freshly ground black pepper
- lemon juice
- handful coriander leaves, roughly chopped
- a little cream to drizzle (optional)
Put in the refrigerator to marinate for up to 3 hours.
Heat the oil in a pan over a medium heat. Add the cardamom pods, bay leaves, cinnamon stick, cloves and cumin seeds and fry for 20 – 30 seconds.
Add the onion and green chilli and fry 4 -5 minutes until caramelised. Note: it is important that the onions take on a golden brown colour as this gives a particular flavour to the finished curry.
Add the ginger and garlic and fry for a further minute.
Add the chicken with all of the yogurt and spice mix and stir fry for 2 minutes.
Add the tomatoes, ground coriander and garam masala.
Simmer for 15 minutes, stirring regularly until the sauce reduces down and clings to the chicken.
In a food processor, finely chop the spinach.
Add the spinach to the pan and stir in and continue to simmer for 10 – 12 minutes.
Season with salt and pepper and a splash of lemon juice.
To serve, drizzle over a little cream, and scatter over some chopped coriander leaves.
This curry is very good with some chapattis to mop up the sauce. If you’d like to have a go at making your own, our recipe tells you how.
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