Ingredients

• 500g/1lb 2oz spinach leaves
• washed
• 4 tbsp vegetable oil
• 3 cardamom pods
• 2 bay leaves
• 5cm/2in piece cinnamon stick
• 3-4 green chillies
• pricked with a knife
• 1 large onion
• chopped
• 2cm/¾in piece ginger
• peeled and chopped
• 1 head garlic
• peeled
• cloves left whole
• 3 large tomatoes
• cut into quarters
• 800g/1lb 12oz chicken pieces
• skin removed
• 2 tsp ground coriander
• 1½ tsp garam masala
• salt and freshly ground black pepper
• 4 tbsp plain yoghurt
• stirred
• basmati rice
• cooked according to packet instructions
• to serve

Directions

• In a food processor
• blend the spinach to a purée using one or two tablespoons of water to loosen the mixture. Set aside.
• Heat the vegetable oil in a pan over a medium heat. Add the cardamom pods
• bay leaves and cinnamon and fry for 20-30 seconds.
• Add the green chillies and onion and continue to fry for 4-5 minutes
• or until caramelised.
• Meanwhile
• blend the ginger
• garlic and tomatoes to a smooth paste in the food processor.
• When the onions have caramelised
• add the paste
• chicken pieces and remaining spices to the pan and stir well to combine. Season
• to taste
• with salt and simmer for 12-15 minutes
• stirring regularly.
• Add the yoghurt
• stir well and continue to simmer the mixture until the sauce has thickened and almost dried out.
• Stir in the spinach purée and continue to simmer for 10-12 minutes
• or until the chicken has cooked through. Season
• to taste
• with salt and freshly ground black pepper
• then serve with rice.