Simple Curried Chicken with Spinach and Chick-Peas


  • 1.5-2 kg (3-4lbs) organic or free-range chicken, jointed
  • 2 or 3 tablespoons medium curry paste
  • olive oil or chicken fat
  • 1 onion, peeled and sliced
  • 300 mls (Β½ pint) chicken stock or water
  • 1 bay leaf
  • bag of young spinach leaves, ready to use
  • can of chick-peas, drained of most of their liquid


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 the curry is heated through and the spinach wilted.

The same recipe can be adapted to beef and lamb.