Sunday, 22 November 2009

Fragrant Chicken & Spinach Curry

Ever since I dug out my copy of Bill Grainger's Everyday and lavished a bit of attention on it as part of my Unloved Cookbooks project I've been promising myself that I would come back to it at some point and try out the other recipes that caught my eye.

So the next recipe on the list was Bill's Fragrant Chicken and Spinach Curry. This recipe was fairly simple and straightforward and the result was everything I've come to expect from Bill Grainger - fresh, light and healthy but with good flavour - an ideal weeknight supper.

Fragrant Chicken & Spinach Curry
adapted from Everyday by Bill Grainger

Serves 4

2 tablespoons vegetable oil
1 large onion, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon turmeric
pinch cayenne pepper
2 garlic cloves, crushed
1 tablespoon grated fresh ginger
750g/1lb 10 oz boneless chicken thighs, cubed
400g tin chopped tomatoes
1/2 teaspoon sea salt
2 teaspoons soft brown sugar
1 tablespoon lime juice
90g/3 1/4 oz baby English spinach, chopped
Large handful fresh coriander leaves, chopped

1) Heat the oil, add the onion and cook, stirring, for 5-6 minutes until softened. Add the spices, garlic and ginger and cook, stirring, for 2 minutes more.

2) Add the chicken and increase heat to medium-heat. Cook, stirring often, for 5 minutes, or until the chicken is browned.

3) Stir in the tomatoes and salt and bring to a simmer. Reduce the heat to low, cover the pan and simmer gently for 15 minutes.

4) Add the sugar, lime juice and spinach and stir until the spinach has just wilted. Remove from the heat, sprinkle with coriander and serve with steamed rice.

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