Chicken with spinach
Try this healthy curry recipe packed full of spinach goodness.
Ingredients
500g/1lb 2oz spinach leaves, washed
6 tbsp vegetable oil
3 black cardamom pods
2 bay leaves
5cm/2in piece cinnamon
3-4 green chillies, pricked with a knife
1 large onion, chopped
2cm/¾in piece ginger, peeled and chopped
11 garlic cloves, peeled, left whole
3 large tomatoes, cut into quarters
800g/1lb 12oz chicken, jointed, skin removed
2 tsp ground coriander
1½ tsp garam masala
salt, to taste
4 tbsp plain yoghurt, stirred
freshly ground black pepper
basmati rice, cooked according to packet instructions, to serve
Preparation method
-
In a food processor, blend the spinach to a purée using one or two tablespoons of water to loosen the mixture. Set aside.
-
Heat the vegetable oil in a pan over a medium heat. Add the cardamom pods, bay leaves and cinnamon and fry for 20-30 seconds.
-
Add the green chillies and onion and continue to fry for 4-5 minutes, or until caramelised.
-
Meanwhile, blend the ginger, garlic and tomatoes to a smooth paste in the food processor.
-
When the onions have caramelised, add the paste, chicken pieces and remaining spices to the pan and stir well to combine. Season, to taste, with salt and simmer for 12-15 minutes, stirring regularly.
-
Add the yoghurt, stir well and continue to simmer the mixture until the sauce has thickened and almost dried out.
-
Stir in the spinach purée and continue to simmer for 10-12 minutes, or until the chicken has cooked through. Season, to taste, with salt and freshly ground black pepper, then serve with rice.
