A mildly spiced dish, the spinach thickens the sauce which clings beautifully to whatever you choose to serve it with.
- 8oz fresh spinach leaves, washed
- 1 inch piece ginger, roughly chopped
- 2 garlic cloves, roughly chopped
- 1 fresh green chilli, roughly chopped
- 7fl oz water
- 1 Tbsp oil
- 2 bay leaves
- ½ tsp freshly ground black pepper
- 1 onion, finely chopped
- 4 tomatoes, peeled and finely chopped
- 2 tsp curry powder
- 2 tsp methi (fenugreek) seeds, ground
- 1 tsp salt
- 1 tsp chilli powder
- 3 Tbsp natural low-fat yoghurt
- 8 chicken thighs, skinned and boned
- Cook the wet spinach leaves in a tightly covered pan for 5 minutes. Put the cooked spinach, ginger, garlic and chilli with a little of the measured water into a food processor and blend to a thick purée. Set aside.
- Heat the oil in a large, heavy pan, add the bay leaves and pepper and fry for 2 minutes. Stir in the onion and fry for 6-8 minutes or until the onion has browned.
- Add the tomatoes and simmer for about 5 minutes.
- Stir in the curry powder, methi seeds, salt and chilli powder. Cook for 2 minutes over a medium heat, stirring a couple of times. Add the Spinach mix and the remaining water. Simmer for 5 minutes. Add the yoghurt a tablespoon at a time and simmer for 5 minutes more.
- Add the chicken thighs and stir to coat them in the sauce. Cover and cook for 25-30 minutes until the chicken is tender. Serve with rice and naan bread.
To skin the tomatoes, score a cross in the tops, place in a bowl and pour boiling water over them. Leave this for about 5 minutes, drain and the skins will be easy to peel away. You can leave them on but the sauce will have hard chewy strands in it and this step is definitely worthwhile for a velvet smooth sauce.
The sauce can be made (up to stage 4) in bulk, in advance and frozen. Just defrost the desired portion when ready to use, bring to a low boil in a pan and continue with stage 5 for a quick and easy and very tasty dinner.