Ingredients:

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1.2kg boneless, skinless chicken thighs

2 large onions, sliced

2 cloves garlic, crushed

1 knob fresh ginger, peeled and grated

1 tbsp fennel seeds

1 tbsp coriander seeds

1 tbsp cumin seeds

1/2 tbsp nigella seeds

1 can chopped tomatoes 

1 tbsp curry leaves

1 tbsp tomato puree

6 cubes frozen spinach

2 tbsp rapeseed oil

1 tsp caster sugar

1 red chilli (optional)

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Method:

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• Dry fry the fennel, coriander, cumin and nigella seeds in a hot frying pan until you can start to smell the aroma of the spices. Take off the heat immediately or they will burn!

• Let the spices cool for a minute and then crush to a fairly fine powder in a mortar and pestle or any grinder.

• Heat the oil in the same frying pan and add the onions.

• After a few minutes add the ginger and garlic. Stir well to coat the onions.

• Whilst they are cooking, cut the thighs into quarters and add to the onion mixture until the chicken is browning on all sides.

• Add 3 tbsp of the spice mix and stir well to coat the chicken evenly. 

• Add the tomatoes and spinach. Then fill the empty can with tap water and pour into the pan.

• Add the curry leaves, puree, sugar, salt and pepper. Add the chilli at this point if using.

• Bring to the boil and simmer for 30-40 mins.

• Taste and season again with salt, pepper and the remaining spice mixture if necessary.

• Serve with fluffy basmati rice.

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