1 tablespoon garlic chopped or paste
1 tablespoon ginger chopped or paste
2 tomatoes, chopped
1-2 teaspoon chilli powder to suit taste (I used half a teaspoon because I can’t handle chill at the moment)
1 tablespoon salt
Half teaspoon coriander powder
Half teaspoon cumin powder
Half teaspoon turmeric
1 tablespoon yoghurt
Half a kilo chicken, (I used cubed chicken breast, but any type will do)
MethodCut spinach into then strips, wash and boil until soft. Drain and set aside.
At this stage you can leave it as it is or give it a very quick whizz in the chopper to make it smoother. I prefer to leave it as it is as it gives the curry a nice texture.
Separately, sauté the onions until gold, add ginger, garlic and spices and fry for 2 minutes.
Add tomatoes, yoghurt and salt and cook until fairly dry.
Add chicken and fry until cooked through. Add the spinach and cook for a little while.
I forgot to add the yoghurt this time round, but this definitely tastes better with the yoghurt