Fragrant Chicken & Spinach Curry

• 2tbsp vegetable oil
• 1 large onion, chopped
• 2tsp ground cumin
• 2tsp ground coriander
• 2tsp Garam Masala
• Pinch of Cinnamon
• 6 Cloves
• 1 x Bay leaf
• ½tsp turmeric
• pinch of cayenne pepper
• 2 garlic cloves, crushed
• 1tbsp freshly grated root ginger
• 750g chicken (cubed)
• 1 x tin chopped tomatoes
• ½tsp salt
• 2tsp soft brown sugar
• 1tbsp fresh lime juice
• 1 x Small can Chick Peas
• 400g Spinach leaves, chopped
• large handful fresh coriander, chopped

Method:

• Heat the oil in a large heavy-based pan over a medium heat. Add the onion and cook, stirring for 5 minutes until the onion is soft.
• Add the spices, garlic, ginger and cook, stirring for 2 minutes more. Add the chicken and increase the heat to medium high. Cook stirring often until the chicken is browned – about 5 minutes.
• Stir in the tomatoes and salt and bring to simmering point. Add a little water if dry, Reduce the heat to low, cover the pan and simmer gently for 15 minutes.
• Add the brown sugar, lime juice, Chick Peas and baby spinach and stir until the spinach has just wilted.
• Remove from the heat, sprinkle with the chopped coriander and serve with steamed rice. Enjoy!

Serves 4

Advertisements