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Chicken and Spinach Curry

May 6, 2008 by

This is a really mild, creamy curry that we love served with rice and Dhal.

2 Tablespoons of oil
1 small onion
2 cloves of garlic
About 1cm piece of root ginger
½ teaspoon turmeric
½ teaspoon cumin
½ teaspoon ground coriander
¼ – ½ teaspoon ground chilli
¼ teaspoon garam masala
2 ripe tomatoes
800 grams boneless chicken (breast/thigh, cut into chunks)
150mls thick cream
200 grams baby spinach (I use a bag of pre-washed baby spinach)

  1. Heat oil in a large saucepan over moderate heat. Fry the chopped onion then add the crushed garlic and finely chopped ginger. Add the spices and cook for a further minute.
  2. Roughly chop the tomatoes and add to the saucepan. Fry over a gently heat for about 7 minutes, or until cooked down to a pulp.
  3. Increase the heat to high and add the chicken. Fry until pieces turn white.
  4. Season with salt and black pepper, pour in the cream and simmer for about 6 minutes.
  5. Add the spinach and stir until it wilts.
  6. Serve with rice.

1 Comment »

  1. Pammy says:

    Hi Mary. This recipe’s for you. I hope you enjoy 🙂

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