My favourite homemade Chicken Spinach Curry – it’s easy peasy!
3-4 tablespoons coconut oil
2 onions, sliced
1 tablespoon ground cumin
1-2 teaspoons ground chilli
¼ teaspoon ground cloves
½ teaspoon ground turmeric
3 cloves garlic, minced
2 inches ginger, grated
250g fresh spinach leaves
1 large green chilli, chopped
1 x 400g can crushed tomatoes
800g skinless, boneless chicken thighs, cut into large chunks
Juice of 1 lemon
Serve with brown rice, poppadoms and Raita – recipe below
1. Heat oil in a large fry pan, fry onions until golden, about 5 minutes. Add spices, garlic and ginger and fry a further 2 minutes.
2. Steam spinach then puree with green chilli, tomatoes, cooked onions and spices.
3. Season chicken with salt. Heat a little more oil in the same pan and fry chicken pieces until lightly browned.
4. 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.
Raita: mix 3 chopped tomatoes with ½ chopped telegraph cucumber (seeds removed), ½ small finely chopped red onion, a handful of chopped mint leaves and 1 cup natural unsweetened yoghurt.