Sunday, 7 June 2009

Chicken Spinach and Coriander Curry

This is a really easy way of making a curry without relying on pastes or pre-bought sauces. You can make it as hot as you like and it would also work well with Fish or Lamb

You need:

2-3 Chicken Breasts - cut into 1 inch cubes
400g Tin Chopped Tomatoes
1 Green Chilli
3 Cloves Garlic
1 Onion
1 inch piece of Fresh Root Ginger - peeled and finely grated
3 teaspoons Garam Masala
1.5 teaspoons Turmeric
1.5 teaspoons dried and ground Coriander
1.5 teaspoons Paprika
1.5 teaspoons Chilli powder
4 tablespoons water
80g Fresh Coriander - roughly chopped
80g Baby Spinach
50g Butter

In a blender or food processor, blitz up the Onion, Garlic and Ginger until it's a puree. Melt the Butter in a large frying or saute pan over a gentle heat. Add the Onion/Garlic/Ginger puree and cook gently, stirring for about 5 minutes.

Add the Chicken to the pan and cook for a further 6 or 7 minutes, stirring often until the chicken is colored. Add the Turmeric/Chilli powder/Garam Masala/Coriander and Paprika. Stir well and cook for a further 2 minutes. Add the Tomatoes.

Simmer gently for 15 minutes. Meanwhile, blitz the green Chilli and water in a blender to make a thin puree. Stir into the Chicken along with the chopped fresh Coriander and the Spinach. Cook for 5 minutes to allow the Spinach time to wilt down.

Serve with Rice and Naan Bread

Feeds 2-3 people

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