Ingredients

The following ingredients have 6 Servings
  • 500g/1lb 2oz spinach leaves, washed
  • 4 tbsp vegetable oil
  • 3 cardamom pods
  • 2 bay leaves
  • 5cm/2in piece cinnamon stick
  • 3-4 green chillies, pricked with a knife
  • 1 large onion, chopped
  • 2cm/¾in piece ginger, peeled and chopped
  • 1 head garlic, peeled, cloves left whole
  • 3 large tomatoes, cut into quarters
  • 800g/1lb 12oz chicken pieces, skin removed
  • 2 tsp ground coriander
  • 1½ tsp garam masala
  • salt and freshly ground black pepper
  • 4 tbsp plain yoghurt, stirred
  • basmati rice, cooked according to packet instructions, to serve

Instruction

  • In a food processor, blend the spinach to a purée using one or two tablespoons of water to loosen the mixture. Set aside.
  • Heat the vegetable oil in a pan over a medium heat. Add the cardamom pods, bay leaves and cinnamon and fry for 20-30 seconds.
  • Add the green chillies and onion and continue to fry for 4-5 minutes, or until caramelised.
  • Meanwhile, blend the ginger, garlic and tomatoes to a smooth paste in the food processor.
  • When the onions have caramelised, add the paste, chicken pieces and remaining spices to the pan and stir well to combine. Season, to taste, with salt and simmer for 12-15 minutes, stirring regularly.
  • Add the yoghurt, stir well and continue to simmer the mixture until the sauce has thickened and almost dried out.
  • Stir in the spinach purée and continue to simmer for 10-12 minutes, or until the chicken has cooked through. Season, to taste, with salt and freshly ground black pepper, then serve with rice.