Chicken and Spinach Masala Recipes

Ingredients :

2 tbsp vegetable oil

1 onion, thinly sliced

2 garlic cloves, crushed

1 green chili, deseeded and thinly sliced

1 tsp peeled and finely grated fresh root ginger

1 tsp ground coriander

1 tsp ground cumin

200g (7 oz) can tomatoes

750g (1.75 lb) chicken thighs, skinned, boned and cut into bite-sized pieces

200ml (7 fl oz) creme fraiche

300g (10 oz) spinach, roughly chopped

2 tbsp chopped coriander leaves

salt and pepper

To serve -

warmed nann bread or boiled basmati rice

chutneys or fresh mixed salad

Method :

Heat the oil in a large heavy-based saucepan. Add the onion, garlic, chili and ginger. Stir-fry for 2-3 minutes and then add the ground coriander and cumin. Stir and cook for 1 minute.

Pour in the tomatoes with their juice and cook gently for 4 minutes. Increase the heat and add the chicken. Cook, stirring, until the chicken pieces are sealed. Stir in the creme fraiche and spinach.

Cover the pan and cook the chicken mixture gently for 6-8 minutes, stirring occasionally. Stir in the coriander with salt and pepper to taste. Serve hot with nann bread or basmati rice, chutneys or a mixed salad.

Serves 4

Chicken and spinach are a classic curry condiments and this fragrant Indian recipe uses a variety of spices and creme fraiche to enrich the sauce.

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