1. Heat the oil in a large sauté pan set over a medium heat until hot.
2. Add the onion and a pinch of salt, sweating until softened, about 4-5 minutes. Stir in the garlic and ginger, and continue to cook until the onion is golden, another 4-5 minutes.
3. Sprinkle over the spices and sugar. Cook for 1-2 minutes until fragrant and the oil bubbles up from underneath the spices.
4. Stir in the chopped tomatoes, stock, chicken, and some salt and pepper. Bring to a simmer before partially covering with lid and reducing to a gentle simmer for about 20-25 minutes until the chicken is cooked through and the curry is slightly thickened.
5. In the meantime, blanch the spinach in a large saucepan of salted, boiling water for 15-20 seconds.
6. Drain well and refresh in a bowl of iced water. Drain again and press against the sides of a colander in a sink to extract as much water as possible.
7. Roughly chop the spinach and stir into the curry.
8. When the chicken is ready, season the curry with salt, pepper, and lemon juice to taste.
9. Serve from the pan with a garnish of coriander sprigs and some rice and yoghurt on the side.
- 2 1/2 tbsp sunflower oil, or vegetable
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp garam masala
- 1 tsp paprika
- 1 tsp chilli powder
- 1/2 tsp ground turmeric
- 1/2 tsp ground fenugreek, optional
- 1 pinch sugar
- 250 g | 1 cup canned chopped tomatoes
- 250 ml chicken stock, or water
- 3 skinless chicken breasts, deboned and cut into large chunks
- 200 g | 8 cups baby spinach, washed
- 1/2 lemon, juiced
- coriander sprigs, to serve
- cooked basmati rice, to serve
- plain yoghurt, to serve
- freshly ground black pepper
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