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INDIAN SPICED CHICKEN AND SPINACH

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Serves: 4-6

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A mild spiced Indian classic brought up to date with a few additions. Great with rice or with bread.

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Ingredients

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  • 500 grams chicken thighs
  • 4 onions (finely chopped)
  • 2 large tomatoes (roughly chopped)
  • 5 medium mushrooms (roughly chopped)
  • 500 grams fresh spinach
  • 2 teaspoons coriander seeds
  • ½ teaspoon cumin seeds
  • 1 teaspoon paprika
  • 10 black peppercorns
  • 1 stick cinnamon
  • 2 teaspoons garam masala
  • ½ teaspoon turmeric
  • 4 cloves
  • 5 cardamom pods
  • 2 leaves bay leaves (or indian bay leaves)
  • ½ teaspoon cayenne pepper
  • 5 tablespoons oil
  • 125 ml natural yoghurt
  • 1 tablespoon mashed fresh root ginger (mashed)
  • 1 tablespoon crushed garlic
  • 1 pinch of salt (to taste)

Method

  1. Dry roast the cumin and coriander seeds for a couple of minutes and crush together in a pestle and mortar.
  2. Fry the chicken in half the oil in a large pan until golden. Remove and add the remaining oil and then the onions, garlic and ginger.Fry until golden brown. Add ALL the spices. and fry for 2 minutes.
  3. Pop the chicken back into the pan. Add the yoghurt and 2 cups of water bring to the boil and then turn down the heat. Put the lid on and simmer for 1 1/2 hours stirring occasionally.
  4. If the water gets too low add a little. If at the end it's too watery take the lid off and reduce it for a few minutes.
  5. At the last minute, add the spinach and cook for 5-7 minutes. You can fish out the cinnamon and bay leaves if you're feeling adventurous. If not give someone a surprise.
  6. Serve with freshly boiled rice or simple flat bread.

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