Saag Murgh Chicken with spinach Curry

Classic north Indian recipe

Serves 4

Ingredients:

10oz Spinach washed and roughly chopped
2 small onions chopped
2 inch piece of ginger peeled and chopped
4 cloves garlic peeled and chopped
5 whole cardamom pods
1 medium cinnamon stick
2 teaspoons of ground corriander
1 teaspoon of ground cumin
1/2 – 1 teaspoon of cayenne pepper
1 Chicken about 13/4 skinned and chopped into small pieces
6 tablespoons of natural yoghurt
2 Tomatoes
1 teaspoon salt

Method:

Place chopped onions, ginger, garlic and3-4 tablespoons of water in blender and blend into paste, if you don’t have a blender use pestel and mortor or bowl adding liquid a bit at a time

Pour 5 tablespoons of olive oil in large pan, when hot put in cardamom and cinnamon. Let them sizzle for a few seconds add paste stir and fry for about 5 minutes or until paste is lightly brown. Next add coriander, cumin and cayenne pepper stir for a minute add the chicken pieces and stir for another minute. Over the next five minutes add the yoghurt and continue browning chicken. Add the tomatoes and stir for two minutes. Add the spinach and stir then add 300 ml of water and salt and stir bring to a strong simmer then reduce to a low heat and cover and simmer gently for a further 25 minutes, stirring now and again. Serve.