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Chicken and Spinach Curry

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Prep time Cook time Difficulty Views Rated (4) Recipe #
30m 30m 2-Pretty easy 40
4 stars
4
131
Forked by fjordaan on 10 December 2007 (0 descendants)

Description (Some HTML is OK)

Really tasty curry with the gravy made entirely from spinach and onions. It's very green looking and has a superb flavour. Fresh, sweet and tasty with just a pinch of heat. Fairly easy to cook and no messing about in stages, which means you can knock it out fairly quickly.


Ingredients

Makes 2 servings

  • 2 large onions
  • 3 tbsp groundnut oil
  • 1 tsp salt
  • 3 tomatoes
  • 5 cloves of garlic
  • 2 inch thumb of ginger
  • 1 tsp ground cumin
  • 1 tsp coriander seeds
  • ¼ tsp cayenne pepper
  • ½ tsp chilli flakes
  • 1 tsp paprika
  • ¼ tsp turmeric powder
  • 2 skinned chicken breasts
  • 1 fresh green chilli
  • 200g Young spinach leaves
  • 25g fresh coriander
  • juice of half a lemon
  • 1 tsp garam masala

Preparation (Some HTML is OK)

Peel and chop the onions roughly.

Put them in a frying pan with the groundnut oil and sauté them gently for a good 10 to 15 minutes. After the first minute or two put in the salt and give a good stir. You're aiming for translucent, soft and sweet fried onions.

Peel and roughly chop the ginger and garlic, and put them with the fried onions and the tomatoes (chopped) in a blender. Whizz them up until you have a light orange paste.

Next combine the ground cumin, coriander seeds, cayenne pepper, chilli flakes, paprika and turmeric and mix thoroughly, cracking the coriander seeds in the process (a pestle and mortar would be ideal here, but a glass and teaspoon do the job admirably too).

Put the paste from the blender and the spice mix into a wide casserole dish and give it a good stir, before putting the chicken breasts in. Cover the breasts with the paste, and stick in a preheated oven at 180C for 30 mins.

While the chicken is cooking chop the chilli and put (seeds and all) in the blender with all but a small handful of the spinach leaves. Whizz them up until you have a thick green paste.

Next roughly chop the remaining spinach leaves with the coriander.

After the 30 minutes is up pull the casserole out of the oven and mix in the spinach and chilli paste. You should end up with a very green looking curry. Finally add the juice of half a lemon, the chopped coriander and spinach leaves and a teaspoon of garam masala. Give it a quick stir and serve with homemade naan and a vegetable side.

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Comments (2)

  • snowcrash said on 07 Dec 2007:

    thank you for this, me and the wife just finished our meal. I might try forking it with some lentils and something to add a bit of sweetness like peas or maybe even a touch of sugar!

    snowcrash forked this on 7 December 2007 They tried it and rated it 4 stars
  • forkstar said on 31 Mar 2008:

    Lentils sounds good, will give that a go.

    forkstar forked this on 31 March 2008


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Served. Now that is green. No arguing.View on Flickr