Name: Lemony Chicken and Spinach Curry
Yield: Serves 4
Ingredients: 1 tbsp sunflower, light olive or coconut oil, plus a little extra if necessary; 600 g diced chicken (leg, thigh or breast); 300 g spinach, tough stalks removed and leaves roughly chopped if large; 1 tsp cumin seeds; 400 ml vegetable or chicken stock; 1 tsp coriander seeds; 1 large or 2 small onions, finely sliced; 10 cardamom pods; juice of 2–3 lemons, depending on size; 1–2 fresh chillies, finely chopped (add the seeds too if you like it hot); 1 tsp turmeric; large handful of coriander, roughly chopped; 5 cm piece of fresh ginger, peeled and finely chopped or grated; salt and black pepper; 3 garlic cloves, finely chopped, crushed or grated

This is a healthy curry with no creamy sauce which freezes really well. A pile of basmati rice and a good dollop of yoghurt will make it into a meal.

Ingredients

1 tsp cumin seeds
1 tsp coriander seeds
1 tbsp

Main course
Gluten-free

Method

Lightly toast the cumin and coriander seeds in a dry frying pan until you just start to smell their aroma, then grind them with a pestle and mortar.

Heat the oil in a large, heavy-based pan. Add the chicken pieces and fry over a high heat, turning once, until golden brown. (Don’t overcrowd the pan – cook in batches if you need to.) Transfer the chicken to a plate.

Add the onion

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