Meat mains
Lemony chicken and spinach curry
Tender diced chicken and earthy spinach infused with warm spices. Quick enough for midweek, serve this with basmati rice or naan bread, a dollop of plain yoghurt and mango chutney if you have it. The spinach can be replaced by chard, kale or spring or winter greens – just increase the cooking time a little.
Ingredients
- oil for frying, e.g. sunflower
- 800g chicken leg, thigh or breast, diced
- 2 onions, sliced
- 3 garlic cloves, finely chopped
- 4-5cm fresh ginger, peeled and finely chopped
- 2 chillies, finely chopped
- 1 tsp turmeric
- 1 tsp each cumin and coriander seeds, lightly toasted and ground
- 10 cardamom pods
- juice of 2 lemons
- 400ml veg or chicken stock
- 200g spinach, tough stalks removed and leaves roughly chopped if large
- large handful fresh coriander, chopped
- salt and pepper
Method
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Step 1
Heat 4 tablespoons of oil in a large, heavy-based pan. Add the chicken pieces and fry on a high heat, turning once, until golden brown (don't overcrowd the pan, cook in batches if you need to). Remove to a plate.
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Step 2
Add the onion, and a splash more oil if needed. Fry gently for 5 minutes. Add the garlic, ginger, chillies and spices. Fry for another 2 minutes.
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Step 3
Return the chicken to the pan, along with the lemon juice and stock. Bring to the boil, reduce the heat and simmer for 20-25 minutes, until the chicken is cooked through.
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Step 4
Add the spinach and stir for a minute or two to wilt the leaves. Remove the cardamom pods (or warn everyone not to eat them!), season and stir in the coriander to serve.