This is a very easy, quick and a simple recipe. It takes less than 45 minutes to cook and the spice – level is/should be mild. Spinach doesn’t taste as good when cooked with a lot of spices and herbs, in my opinions.
For the marinade
2.5cm/1in piece fresh ginger, finely chopped
5 garlic cloves, finely chopped
¼ tsp salt
1 lime, juice only
1 tsp ground coriander
½ tsp chilli powder
1 tsp ground turmeric
½ tsp ground cumin
2 chicken breasts, cut into bite-sized pieces
2 tbsp plain/greek yoghurt
For the curry
1 tbsp sunflower oil
1 red onion, peeled and finely sliced
2 tomatoes, seeds removed, flesh finely chopped
1 tbsp tomato ketchup
75ml double cream
Handful of baby spinach leaves (I used frozen)
Salt to taste
Marinade the chicken with all the ingredients for about 15 minutes, preferably 1 hour, in the fridge.
For the curry, heat the oil in a saucepan. Fry the sliced onions until translucent. Then add the chicken and cook fro 5 minutes. Then add the tomatoes and the ketchup. Pour in the double cream with a splash of water and cook away for 10 minutes. Add spinach and salt to taste. Cook until chicken is firm and thoroughly cooked.
Serve hot with white basmatic rice.