SPINACH & CHICKEN CURRY

Spinach & Chicken Curry image

Provided by hjalmar

Time 1h20m

Yield Serves 4

Number Of Ingredients 13

5 tablespoons natural yogurt
2 tablespoons crushed garlic
2 tablespoons grated fresh root ginger
1 tablespoon ground coriander
1 tablespoon mild curry powder
750 g (1½ lb) boneless, skinless chicken thighs, cut into bite-sized pieces
400 g (13 oz) frozen cream spinach, thawed
2 tablespoons sunflower oil
1 onion, finely chopped
2 teaspoons cumin seeds
100 ml (3½ fl oz) water
1 tablespoon lemon juice
salt and pepper

Steps:

Mix together the yogurt, garlic, ginger, ground coriander and curry powder. Season well. Place the chicken in a large, non-metallic bowl and pour over the yogurt mixture. Toss to mix well, cover and marinate in the refrigerator for 8-10 hours.
Place the spinach in a saucepan and cook over a medium heat for 6-8 minutes. Season and drain thoroughly. Place the cooked spinach in a food processor and blend until smooth.
Heat the oil in a large nonstick frying pan and add the onion. Cook over a gentle heat for 10-12 minutes, then add the cumin seeds and stir-fry for 1 minute. Increase the heat to high, add the chicken mixture and stir-fry for 6-8 minutes. Pour in the measured water and the spinach and bring to the boil.
Reduce the heat to low, cover tightly and cook for 25-30 minutes or until the chicken is cooked through
Uncover the pan, check the seasoning and cook over a high heat for 3-4 minutes, stirring constantly. Remove from the heat and stir in the lemon juice. Serve immediately.
Serve with Rice, Couscous or Pasta