Food

Chicken and Spinach Curry

Rich, creamy and full of flavour. 

I have a huge love of Asian food, in particular Indian food. So many distinctive flavours and colours, Processed with VSCOcam with c1 presetand, of course, the spice! From time to time, I like to experiment with my own curry recipes, often combining ideas I come across in recipe books and online. This was the result of putting together some ingredients I had in my fridge and seeing what I could come up with. I hope you find it as delicious as I did.

*Serves 2*

Ingredients:

4 chicken breasts/pre-diced chicken

2 garlic cloves

1 large green chilli (more/less depending on how spicy you want it)

1/2 large onion

1 tsp mustard

Sunflower oil

2 tbsp tomato purée

1/2 tin of chopped tomatoes

2 tbsp double cream

100g spinach (as much or as little as you want)

Spices:

  • Garam masala
  • Curry powder
  • Dried ginger
  • Turmeric
  • Meat spice mix 
  • Basil
  • Salt & pepper  

Method:

Chop the onion, garlic and chilli and set aside. (Tip: crush the garlic with the back of the knife before chopping, you get a lot more of the flavour this way.)

Next, dice the chicken breast fillets into large chunks, the chunkier the better! Add 2 tbsp of sunflower oil to a large pot and wait until hot. Cook the chicken in the oil until browned. Add your chopped onion, garlic and chilli and cook until tender and brown. At this point, add the mustard and stir well.

Then it’s time for the spices. I haven’t put measurements as I tend to do this spontaneously, and taste and add more if necessary. Usually, I add the ginger, garam masala and turmeric first; followed by the meat spice mix, salt and pepper. (NB: most meat spice mixes already contain salt and pepper, so taste before you add more.)

Add the tomato purée and stir until all the ingredients are covered, you should have a rich dark brown colour. Mix in the chopped tomatoes and a little more oil, just to keep the thickness. Add the spinach and cook until it starts to wilt. Turn the heat down and allow to simmer for 10 minutes.

Just before serving, add the double cream and a generous sprinkling of basil. Stir well over a higher heat again, and voilà!

Best served with white rice and warm naan bread. 

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