Ingredients

The following ingredients have 4 Servings
  • 2 tsp lazy ginger (or a small knob of fresh ginger)
  • 3 onions (peeled and chopped into large chunks)
  • 2 tbsp vegetable oil
  • 2 tsp mustard seeds
  • 1 tsp fenugreek
  • 3 chillies (sliced (optional - I left these out for the children))
  • Handful curry leaves
  • 1 tsp chilli powder
  • 1 tsp turmeric
  • 2 tsp ground coriander
  • 6 tomatoes (or a 400g tin of tomatoes)
  • 400 ml tin coconut milk
  • 4 chicken breasts (sliced into strips)
  • Pinch of salt (optional)
  • 100 g spinach (approximately)

Instruction

  • Put the onion and ginger into a food processor and blend till finely diced.
  • Heat a little oil in a pan. Add the mustard and fenugreek seeds, chillies and curry leaves.
  • As the mustard seeds begin to pop, add the onion mixture. Cook for about 5 minutes until they have softened.
  • After adding the onion to the pan, put the tomatoes in the food processor and blend too.
  • Add the chilli powder, turmeric and coriander to the pan, followed by the tomatoes and coconut milk. Add a little water too. Simmer for about 5 minutes.
  • Add the chicken and continue to simmer for about 10 minutes. Season with a little salt to tastes if necessary. Then add the spinach and stir in until wilted. Serve with rice or naan.