chicken and spinach curry
Serves: 4
 
  • 750 grams chicken tenderloins, halved widthways
  • 1 brown onion, finely diced
  • oil
  • 3 cloves garlic, crushed
  • 4cm piece of ginger, grated
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 4 cardamon pods
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon dried chilli flakes
  • ½ teaspoon ground turmeric
  • ½ teaspoon garam masala
  • ¼ teaspoon salt
  • 350 grams yoghurt
  • 60 grams baby spinach leaves
  1. Heat a couple of splashes of oil in a heavy based pot. Fry onion until soft (5 - 10 minutes).
  2. Add the ginger and garlic and fry for a couple of minutes stirring so that it doesn't stick to the bottom.
  3. Add the spices to the pan, stir to combine and cook for 1 minute. Add the chicken pieces, stir to combine and coat the chicken with the spice mix. Cook for a couple of minutes.
  4. Add the yoghurt to the chicken a spoonful at a time, stirring well between each addition. This should stop the yoghurt from separating.
  5. Cook for 20 minutes over a low heat or until the chicken is just cooked.
  6. Add the spinach leaves to the pan and stir to combine. Cook until the spinach is just wilted.
  7. Season to taste with salt.
Recipe by Villiers Brown at https://villiersbrown.com/chicken-and-spinach-curry/