Indian Chicken and Spinach Curry

Name: Indian Chicken and Spinach Curry
Yield: Serves 4
Cuisine: Indian
Ingredients: 250 g/9 oz baby spinach; 1 large onion, roughly chopped; 1½ tsp garam masala; ½ green chilli, deseeded; 1 tsp sea salt; 500 g/1 lb 2 oz boneless, skinless chicken thighs, cut into bite-sized pieces; 2 tbsp vegetable oil 2 tsp cumin seeds; 2.5 cm/1 in piece root ginger, peeled and roughly chopped; 4 garlic cloves; 2 tomatoes, quartered; 60 ml/2 fl oz/¼ cup double cream (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Mighty Spice Cookbook

By John Gregory-Smith

Published 2012

About

Everywhere I went in India there was a different take on this classic curry: sometimes the main ingredient was lamb and sometimes the Indian cheese paneer (this is a great substitute if you’re vegetarian). For my version, I use chicken and get the blender to do most of the work, so it’s nice and easy. If you want a healthy version, leave out the cream – it will still taste superb.