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Spinach & ginger chicken curry
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North Indian style spinach and chicken curry, flavored with ginger, coriander, and garam masala, served with pulao.
Ingredients:
  • 850 g (1lb 13oz) skinless chicken on the bone cut into medium-sized pieces
  • 400 g (14oz) spinach leaves washed and trimmed
  • 4 cm (1½in) ginger root roughly chopped
  • 5 garlic cloves roughly chopped
  • 1 green bird's-eye chilli
  • 3 tablespoons vegetable oil
  • 4 green cardamom pods whole
  • 2 bay leaves
  • 2.5 cm (1in) cinnamon stick
  • 250 g (9oz) white onions finely chopped
  • 1 heaped tablespoon tomato purée (paste)
  • 1 heaped tablespoon ground coriander
  • ½ teaspoon garam masala
  • 1 tablespoon chopped coriander (cilantro) to garnish
  • ginger root cut into matchsticks, to garnish

  • 3 tablespoons Greek yoghurt
  • 1 teaspoon ground turmeric
  • 1 teaspoon Kashmiri chilli powder or mild chilli powder
  • 1½ teaspoon cumin seeds coarsely crushed
Instructions:
  • To prepare the marinade, combine all the marinade ingredients in a large bowl. Score the chicken pieces, then add them to the bowl and mix well to coat. Refrigerate overnight, or for at least 30 minutes. Blend spinach with 3 tablespoons of water until smooth. Blend ginger, garlic, and green chilli with 2–3 tablespoons of water to make a paste. Heat oil in a pan, fry whole spices briefly, then cook onions for 15 minutes until they start to change color. Add ginger, garlic, and chilli paste, cook for 2 minutes. Stir in tomato purée and ground coriander. Add marinated chicken, cook for 7–8 minutes. Season, cover, and simmer for 15–17 minutes. Stir in pureed spinach, simmer for 5–7 minutes. Finish with garam masala, coriander, and ginger matchsticks. Serve with naan, pulao, raita, and pickled onions.

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