Label
All
0
Clear all filters

Simple Curried Chicken with Spinach and Chick-Peas

Rate this recipe

Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in
Modern Classics

By Frances Bissell

Published 2000

  • About

Ingredients

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

Method

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

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title