Chicken and Spinach Curry


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

 splash water

 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.


Chicken Xacuti – Goan Style

Chicken xacuti

Goa is one of the most exotic places I have ever been to. With it’s beautiful beaches, warm sunny weather and colourful culture, what else attracts me about Goa is its food.

With different cultures in India, comes different cuisine. And Goan cuisine is one of my favourites!

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Mughlai Chicken


Mughlai Chicken is an old favourite of mine since my childhood. I have fond memories of going to Persian Restaurants with my daddy and enjoying some biryani and of course Mughlai Chicken.

Mughlai recipe’s are often very rich in spices and creamy in texture. It is cooked with a lot of flavours, cream of coconut, cashews, almonds etc. It is mild and very satisfying.

Here is my version of Mughai Chicken:


2 – 3 chicken breasts

4 sliced onions

5 – 6 cloves of garlic

ginger (umm it should be 50/50 with garlic basically)

1 tomato (optional)

2 tbsp yoghurt

2 chillies (or not)

2 tsp cumin seeds

Coriander and Mint leaves (use your instincts)

1 tsp tumeric powder

1tsp chilli powder

1tsp sugar

1 cinammon stick

5 cardoman pods

1 star Anise

2 bay leaves

half a can of coconut cream

Tbsp (Almond or cashew or sesame or poppy seed paste )

Salt to taste


Fry the onions till brown in a pan. Then blend it with ginger, garlic, chillies, 1tsp cumin seeds, tomatoes, cardamon pods, a few mint leaves and coriander. Form a fine paste.

(If you have the time marinate the chicken with the paste and yogurt for a couple of hours)

In a pan, heat the oil. Temper the rest of the cumin seeds with bay leaves, cinnamon stick and star anise. Then add the chicken, brown onion paste and yoghurt (or the marinated chicken). Add turmeric, chilli powder, sugar and salt. Cook for a while then add coconut cream and almond paste.

Give it a good 15 to 20 minutes. Then garnish with some more coriander and serve with plain basmati rice.


It can also be served with Naan Bread or pilau rice. Make a quick Raita made out of yoghurt, cucumber with a dash or sugar, salt and lemon juice. Yumm!!

P.S: Picture above isn’t great (my camera is dead, and phone make it look a big mess but try it out for yourself)