On approaching every family meal, I think about how, in one pan, I can incorporate as many of our five-a-day as possible. Adding in spinach is a brilliant way to shovel loads of goodness into children without them batting an eye, as this dish is so delicious! You will need a blender to make this recipe if you want a smooth sauce.
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Medium
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Ingredients
onion 2 (chopped)
garlic cloves 6 (crushed)
ginger 20 g (grated)
tomato purée 1 tbsp
chopped tomatoes 200 g
ground cumin 1 tbsp
chilli powder ¼ tsp
ground turmeric 1 tsp
curry leaves 5
fresh coriander 1 handful (chopped)
chicken breast 600 g (chopped)
spinach 200 g
basmati rice 240 g
ground coriander 2 tbsp
Method
Roughly chop the onion. Crush the garlic cloves. Peel and grate the ginger. Roughly chop the coriander leaves and stalks. Slice the chicken into bite-sized pieces.
Heat the oil in a large pan over a medium heat. Add the onions and cook, stirring continuously, for 5 minutes.
Add the garlic, ginger and curry leaves and cook for a further 2 minutes, until the onions have started to turn golden brown. Add the spices to the pan and stir to coat the onions. Stir in the chopped tomatoes and tomato purée.
Stir in the spinach and cook until wilted. Then add 50ml boiling water per person to the pan. Add the chopped coriander.
Remove the pan from the heat then use a stick blender or blender to blitz the sauce until smooth.
Meanwhile, cook the rice according to the packet instructions.
Return the pan to the heat and add the chicken, stirring to coat the chicken in the sauce. Bring the sauce to a gentle simmer, then reduce the heat to low and cover the pan with a lid. Leave to cook for 12 minutes, until the chicken is cooked through.
Serve the curry hot, with rice alongside a scattering of fresh coriander
