Chicken & Spinach Curry feeds 5
Ingredients:
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)
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!
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Let the spices cool for a minute and then crush to a fairly fine powder in a mortar and pestle or any grinder.
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Heat the oil in the same frying pan and add the onions.
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After a few minutes add the ginger and garlic. Stir well to coat the onions.
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Whilst they are cooking, cut the thighs into quarters and add to the onion mixture until the chicken is browning on all sides.
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Add 3 tbsp of the spice mix and stir well to coat the chicken evenly.
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Add the tomatoes and spinach. Then fill the empty can with tap water and pour into the pan.
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Add the curry leaves, puree, sugar, salt and pepper. Add the chilli at this point if using.
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Bring to the boil and simmer for 30-40 mins.
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Taste and season again with salt, pepper and the remaining spice mixture if necessary.
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Serve with fluffy basmati rice.


