Every Indian restaurant has a version of this popular curry. Don’t be alarmed at what seems like a mountain of spinach in the beginning — it all wilts down to create a rich, tasty curry. One serving of this will probably give you more greens than most people would have in a whole week.
|¼ cup||Vegetable oil|
|1 Tbsp||Ground cumin|
|1 tsp||Ground chilli, or 2 tsp depending on how hot you like it|
|¼ tsp||Ground cloves|
|½ tsp||Ground turmeric|
|5 cm||Ginger, piece, grated|
|3||Garlic cloves, crushed|
|300 g||Spinach leaves, fresh, choppped (Main)|
|1||Green chilli, large, chopped|
|400 g||Crushed tomatoes, canned|
|800 g||Boneless chicken thighs, skinless, cut into large chunks (Main)|
|2 Tbsp||Cream, optional|
|1||Lemon, to juice|
|1 to serve||Naan bread|
|½ ||Telegraph cucumbers, seeds removed, chopped|
|½ ||Red onions, finely chopped|
|1 handful||Fresh mint, chopped|
|1 cup||Natural yoghurt, unsweetened|
- Heat oil in a large frying pan, gently fry the onions until golden, about 5 minutes.
- Add spices, garlic and ginger and fry a further 2 minutes.
- Wilt fresh spinach by blanching in boiling water or steaming in microwave. Squeeze out excess water and puree spinach with tomatoes, cooked onions and spices.
- Heat a little more oil in the same pan and fry chicken pieces until lightly browned.
- Add spinach puree to chicken and simmer on medium heat until chicken is cooked through, about 15-20 minutes. Season with lemon juice and salt and pepper to taste.
- Drizzle cream over curry just before serving. Serve curry as part of a shared meal with naan bread and raita.
- For the raita, mix all ingredients together and season to taste.