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Chicken with spinach
Serves 6 Starters and mains
Ingredients
- 6tbsp olive or sunflower oil
- 3 medium onions, finely sliced
- 6 garlic cloves, peeled
- 400g can plum tomatoes
- 1tsp hot chilli powder
- ½tsp turmeric
- 4tsp ground coriander
- 2tsp ground cumin
- 2tsp garam masala
- 2tsp peeled, finely grated root ginger
- 1.2kg whole chicken, skinned and chopped into 12 pieces
- 450g frozen spinach, thawed and finely chopped
- 4tbsp whole milk
- 2 whole green chillies
Method
Set a large pot, about 25cm in diameter, over a medium heat. Add the oil and, when it’s hot, tip in the onions and whole garlic cloves. Stir and fry for a few minutes, then cover. Cook for 15 minutes until brown, stirring occasionally and adding a splash of water, if necessary. Increase the heat to high and add the plum tomatoes and a little of the juice from the can. Stir and mash for 2-3 minutes. Add the chilli powder, turmeric, ground coriander, cumin and the garam masala, mashing until you have a thick sauce. Mix in 1-1½tsp salt and the ginger.
Put in the chicken pieces and brown them on all sides for 2-3 minutes. Cover and cook over a low heat for 15 minutes, stirring occasionally. Increase the heat to high and add the spinach, milk and chillies. Mix well and cook over a medium heat for 15-20 minutes, stirring now and then and adding small amounts of water if the chicken seems to stick or brown too much. Serve.
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