Chicken & Spinach Curry

INGREDIENTS

4 tablespoon oil
2 cloves
1 stick cinnamon
2 green cardamom pods
1 teaspoon cumin seeds
1 small-medium onion, chopped
1½ tablespoons chopped ginger
6 cloves garlic, chopped
½ teaspoon ground turmeric
1 tablespoon ground coriander
½ teaspoon chilli powder
2 tomatoes, puréed
450g small chicken
½ teaspoon garam masala
½ bunch finely chopped spinach

METHOD

Method:
Heat the oil in a large non-stick pan. Add the cloves, cinnamon,
cardamom pods and cumin seeds and fry for about 20 seconds
until aromatic.
Add the onion and cook for about 10 minutes until golden brown,
stirring often. Stir in the ginger and garlic and cook stirring for 40
seconds before adding a pinch of salt and the ground spices, and
stir for 15 seconds. Pour in the tomatoes and cook over a medium
heat for about 10 minutes, until the liquid in the pan has dried off
and the oil leaves the sides of the dry masala around 10 minutes.
Add the chicken and brown over a medium-high heat for 3-4
minutes. Add enough water to almost cover the chicken (about
350ml), bring to the boil and then cook over a low heat until the
chicken is cooked through. The slower it cooks the better it tastes.
This takes about 15 minutes for small joints and up to 25-30
minutes for larger ones. Check with a fork; once it is tender it is
done.
Add the garam masala and chopped spinach. Cook a further 5
minutes. Serve with rice or roti.

INFO & TIPS

BY: SALWAA SMITH

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