Chicken & Spinach Curry feeds 5
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)
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.