What I love about this tomato based curry is that it has all the wonderful spices that I love: ground cumin, coriander, tumeric, cayenne pepper but it doesn't call for cream or coconut milk. Delicious yet healthy.
Fragrant Chicken and Spinach Curry Recipe (Serves 4)
(Adapted from Bill Granger's Everyday Cookbook)
Ingredients
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1/2 tsp turmeric powder
- Pinch of cayenne pepper
- 2 garlic cloves, crushed
- 1 tbsp grated fresh ginger
- 750 g (1 lb 10 oz) boneless chicken thighs, cubed
- 400 g (14 oz) tin chopped tomatoes
- 1/2 tsp sea salt
- 2 tbsp soft brown sugar
- 1 tbsp lemon juice
- 90 g (3 1/4 oz / 2 cups) baby English spinach, finely chopped
- Large handful fresh coriander (cilantro) leaves, chopped
Method
- Heat the oil in a large heavy-based pan over medium heat. Add the onion and cook, stirring, for 5-6 minutes until the onion is soft. Add the spices, garlic and ginger and cook, stirring, for 2 minutes more. Add the chicken and increase the heat to medium-high. Cook, stirring often, for 5 minutes, or until the chicken is browned.
- Stir in the tomatoes and salt and bring to simmering point. Reduce the heat to low, cover the pan and simmer gently for 15 minutes. Add the sugar, lime juice and spinach and stir until the spinach has just wilted. Remove from heat, sprinkle with coriander and serve with steamed rice.