A free recipe for chicken and spinach curry with a twist.
The addition of green cardamon pods during the cooking process adds a delicious flavour element that everyone will love. Any when I say everyone I am including children. There is something about the flavour and texture combination of this particular curry recipe that makes it a family favourite that everyone enjoys.
Chicken and Spinach Curry recipe ingredients
6 free-range chicken thighs
5 medium tomatoes
1 large bunch of spinach leaves
1 finely chopped onion
2 tbsp sunflower oil
thumbnail sized piece of root ginger
4 finely chopped garlic cloves
2 finely chopped green chillies
6 green cardamon pods
1 tsp coriander powder
half tsp turmeric powder
salt and freshly ground black pepper
1 tbsp low fat yoghurt
half a lemon
Chicken Spinach Curry recipe instructions
Skin the tomatoes and set aside.
Fry the onions on a low heat for five minutes. Add the garlic, ginger and chilli and then throw in the spices and stir.
Add the chicken, tomatoes and about 80ml of water, cook for 20 minutes before adding the cardamon pods, covering with a lid and cooking for a further 15 minutes. Now add the spinach leaves and cook for a final ten minutes.
Add the yogurt and lemon and yogurt at the very end of cooking, stiring them in thoroughly before serving with wholegrain rice
.If therer are no kids around, try replacing the green cardamon pods for black cardamon. This will give your chicken spinach curry a richer smokier flavour that adults like but kids generally find too much of a new taste to enjoy.