This is a really subtle and absolutely excellent Indian dish. I was unsure about it when I tried the recipe but believe you me I was surprised. It is very good for you and is a great recipe if you want to do Indian, but want to impress. And it’s easy!
Wot u need
2 chicken breasts
2 tsp garlic paste
2 green or red chillies, chopped with seeds kept in
1 large or 2 medium onions roughly chopped
3 medium or 2 beefsteak tomatoes
1 tsp coriander
1 tsp ground green cardamom
1 flat tsp tumeric
1 tsp ground cumin
100g spinach leaves chopped roughly
150mls vegetable stock (i use 1 gellied Knorr cube)
3 tbsp oil
Salt and pepper
Wot u do
Chop the chicken breasts into small cubes and brown for 5 mins in the heated oil – use a wok. When the chicken is browning, blitz the garlic, chillies and onion into a fine puree and set aside. In a small bowl mix the dry spices together with 1tbsp cold water. Remove the chicken including the residual oil and keep both. Add the spice mix to the pan and very quickly heat – 30 secs and lift wok of heat. Add 1 tbsp of reserved oil from chicken and add the puree. Cook on low for 7 mins stirring at all times to avoid burning! Add the chicken, chopped tomatoes and stock. Season and cook, covered, for 30 mins on a simmer. Add the chopped spinach and cook for a further 30 mins on a simmer uncovered till you reach desired sauce thickness.
Serve with basmati rice.