Chicken Curry with Spinach
You can adjust this recipe, replacing the spinach with potatoes.
We prefer to use boned chicken, again it is a matter of preference.
INGREDIENTS | NUTRIENTS | VITAMINS | MINERALS
4-5 Chicken thighs, skinned & cut into medium to large pieces – Ask your butcher to prepare this for you as it may be difficult to cut through the bone if your not used to doing so.
NUTRIENTS :- Protein. VITAMINS :- Choline. MINERALS :- Magnesium, Phosphorous, Calcium, Potassium.
1 bag of Spinach. If you can buy fresh spinach with its stalks, that would be better, in terms of nutritional value.
NUTRIENTS :- Fibre. VITAMINS :- C, A, K1. MINERALS :- Iron, Calcium, Folic Acid.
Thumb size of Ginger peeled and grated.
NUTRIENTS :- Low in fat & sugars. VITAMINS :- B6, A, C. MINERALS :- Iron, Magnesium, Potassium. .
2 Green Chillies – sliced in half.
NUTRIENTS :- Low in fat & sugars. VITAMINS :- A. C.
1 Large Onion.
1 tsp of turmeric powder.
NUTRIENTS :- Rich in Antioxidants. VITAMINS :- C, B6, E, Choline. MINERALS :- Calcium, Iron, Potassium, Zinc, Magnesium.
1.5 tsp of Curry Powder
NUTRIENTS :- Rich in Antioxidants & High in Fibre. VITAMINS :- A, C. MINERALS :- Calcium, Iron, Phosphorous, Potassium.
Curry Powder is a mixture of spices including turmeric, coriander seeds, cumin seeds, dried chilli, black pepper, fenugreek seeds, mustard seeds, curry leaves, cinnamon, cardamom, cloves. , coriander – This spice mixture is easily sourced, sometimes it comes in variants of mild, medium & hot, I would suggest medium.
1/2 tsp of Chilli Powder – this will be determined by how hot you want it.
VITAMINS :- A, B-6. MINERALS :- Iron, Calcium, Magnesium. Potassium.
1/2 a Tin of tomatoes or a good glug of Passata.
Salt to taste.
COOKING INSTRUCTIONS
Chop the large onion into medium sized pieces, it need not be too finely chopped, the onion will sweat done.
Add the onion to a little oil in a large pan, I usually use one which is shaped like a wok.
Let the onions cook for a little while, when they have softened add the grated ginger and the sliced chillies.
Leave these for 2-3 minutes to cook a little.
Firstly add the turmeric and fry this off for 2 minutes, stir periodically.
Next add all the chicken.
Stir in the chicken so that the turmeric covers some of it and allow it to brown a little. Stir periodically to prevent it sticking to the pan.
Once browned add all the spices.
All the spices to cook out, you will smell these cooking, I would suggest you allow them to cook on a low heat for 5-8 minutes.
Now add the tin tomatoes or the passata and the salt.
Allow this to cook slowly on a medium heat until the chicken is cooked.
Add the washed spinach and allow to wilt down into the dish, do not overcook, the spinach should not lose its vibrant green colour.
Add the salt to taste.
The Week Ahead
This dish will easily keep in the fridge for 5 days, but please allow it to cool down first completely before placing in the fridge.