Posted 25th October 2011 by Guest blogger
With autumn fast approaching and the weather getting colder, one’s mind instantly turns to warming one pots that are easy to make and are the perfect comfort food. My perfect comfort food as I love things spicy is a yummy Chicken and Spinach Curry that is great for an easy after work dinner or can be made for a crowd at a Bonfire Night party if the quantities are increased. It can be simply served with rice, naan bread or chips.
Chicken and Spinach Curry
For the curry paste
2 tbsp balti/madras curry paste
1 tsp onion salt or 1/2 tsp sea salt
1 Small onion or 1/2 a large onion
4 cloves of garlic
Small piece of ginger
1 large chilli
1 tsp paprika
2 tsp garam masala
2 tsp curry powder
1 tsp turmeric
1 tsp coriander
1 tsp Chinese five spice
1 tsp cumin
Tin of chopped tomatoes
1 large onion or 2 small onions, peeled and chopped up into chunks
Chicken breasts (1 per person, cut into chunks)
1/2 a pint of chicken stock per 2 people
Coriander, chopped (put stalks into curry paste and add chopped leaves near the end)
- Put everything for curry paste into food processor and whizz until it is a smooth paste.
- Put some veg oil in pan and heat up. Add paste to pan and cook for 30 secs to take rawness out of spices.
- Then add chicken and cover in paste. Cook for a minute or two in paste then add onions.
- Fry for a minute or two and add chopped tomatoes and stock. Stir occasional and let it simmer until thickened to desired consistency. (I like lots of sauce to dip naan bread into)
- Add coriander and spinach if using near the end of cooking.
- Serve with naan bread, rice and/or chips.
Please note: this recipe can be adapted for vegetarians. Just add the onions to the paste and fry for a couple of minutes. Then add tomatoes and stock. Stir and add desired veg and simmer in sauce until veg is cooked through.
If you would like to turn this into Indian feast, I suggest serving poppadum’s and mint sauce as a starter. To make a really simple mint sauce, put half a carton of natural yoghurt in a bowl and stir in two tablespoons of mint sauce (the type you usually put with lamb), stir and enjoy! Finish the meal with a cooling ice cream or a refreshing fruit sorbet and you have an amazing Indian meal that your family will love!
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Jo lives in West Midlands with her partner Stuart. She enjoys simple homecooking and blogs about easy recipes that fit into a busy lifestyle at Jo's Kitchen. Jo is currently pregnant with her first child and is blogging her experiences at Jo's Nursery. Apart from loving everything foodie wise, Jo enjoys watching motor racing and learning how to use her Digital SLR camera.