This is a fragrant – but not hot – curry. It’s easy to double up, and if you prefer a very mild curry, simply top it with a Greek yogurt
- 2tbsp vegetable oil
- 1 large onion, chopped
- 2tsp ground cumin
- 2tsp ground coriander
- ½tsp turmeric
- pinch cayenne pepper
- 2 garlic cloves, crushed
- 1tbsp freshly grated root ginger
- 750g (1lb 10oz) boneless chicken thighs, cubed
- 1 x 400g tin chopped tomatoes
- ½tsp salt
- 2tsp soft brown sugar
- 1tbsp fresh lime juice
- 100g (4oz) baby spinach leaves, finely chopped
- large handful fresh coriander, chopped
- steamed rice, to serve
If freezing, cool after you have added the lime juice, but don’t add the spinach. Freeze in a lidded box or ziplock bag. Thaw thoroughly, then add the spinach once you have reheated the curry. Complete the recipe as above.
Heat the oil in a large heavy-based pan over a medium heat. Add the onion and cook, stirring for 5 to 6 minutes until soft. Add the cumin, coriander, turmeric, cayenne pepper, garlic and ginger, and cook, stirring for 2 minutes more. Add the chicken and increase the heat to medium-high. Cook, stirring often until the chicken is browned, about 5 minutes.
Stir in the tomatoes and salt and bring to simmering point. Reduce the heat to low, cover the pan and simmer gently for 15 minutes. Add the brown sugar, lime juice and baby spinach and stir until the spinach has just wilted. Remove from the heat, sprinkle with the chopped coriander and serve with steamed rice.
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