Episode Notes for the Share Your Secrets Podcast Season 3, including useful links to resources.
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Chicken and Spinach Curry
A tasty curry full of flavour
|
Serves |
4 |
|
Prep time |
15 minutes |
|
Cook time |
30 minutes |
The perfect curry to make for friends and family!
Ingredients
| 1 | white onion, diced |
| 1 | sweet potato, peeled and cubed |
| 1 tsp | ground ginger |
| 1 tbsp | garlic puree |
| 250g | spinach, washed |
| 2 | chicken breasts, cut into chunks |
| 1 | 400g tin coconut milk |
| 2 | 400g tin chopped tomatoes |
| 1 tsp | turmeric |
| 2 tsps | cumin |
| 2 tsps | ground coriander |
| 5 tsps | garam masala |
| 2 tbsps | tomato puree |
| salt and pepper, to taste |
Method
- In a large pan heat up 1 tbsp of vegetable oil over a medium heat then add the onions with a pinch of salt and cook for 5-10 minutes or until they have softened.
- Next add the chicken and cook for a further 5 minutes.
- Now add all the dried spices and garlic and coat the onions and chicken – reduced the heat to prevent burning.
- Return to a medium heat and add the chopped tomatoes and tomato paste and allow to cook for down for 5 minutes.
- Add the coconut milk, stirring to remove any lumps then leave to cook for another 5 minutes.
- Add the sweet potato and leave to cook for 15-20 minutes, or until the potatoes are soft and the sauce has thickened.
- Add the spinach just before serving and allow to wilt.
Chef’s tips
Serve with basmati rice and homemade naan breads.
Add some chilli if you like a bit more spice.
Omit the chicken the chickpeas to make it vegan!