Chicken and Spinach Curry

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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.

Ingredients

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

 Method:

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.

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