Simple Curried Chicken with Spinach and Chick-Peas

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 1.5-2 kg (3-4lbs) organic or free-range chicken, jointed
  • 2 or 3 tablespoons medium


Rub the chicken joints with the curry paste. Heat a little fat in a casserole, gently fry the onion, then brown the chicken all over. Pour on the liquid, add the bay leaf, bring to the boil, cover, and simmer for three-quarters of an hour or so.

When the chicken is ready, transfer the casserole to the stove top and bring to the boil. Stir in the chick-peas and spinach, and serve once th