Ingredients
Makes 2 servings
* 2 large onions
* 3 tbsp groundnut oil
* 1 tsp salt
* 3 tomatoes
* 5 cloves of garlic
* 2 inch thumb of ginger
* 1 tsp ground cumin
* 1 tsp coriander seeds
* ¼ tsp cayenne pepper
* ½ tsp chilli flakes
* 1 tsp paprika
* ¼ tsp turmeric powder
* 2 skinned chicken breasts
* 1 fresh green chilli
* 200g Young spinach leaves
* 25g fresh coriander
* juice of half a lemon
* 1 tsp garam masala
Preparation (Some HTML is OK)
Peel and chop the onions roughly.
Put them in a frying pan with the groundnut oil and sauté them gently for a good 10 to 15 minutes. After the first minute or two put in the salt and give a good stir. You're aiming for translucent, soft and sweet fried onions.
Peel and roughly chop the ginger and garlic, and put them with the fried onions and the tomatoes (chopped) in a blender. Whizz them up until you have a light orange paste.
Next combine the ground cumin, coriander seeds, cayenne pepper, chilli flakes, paprika and turmeric and mix thoroughly, cracking the coriander seeds in the process (a pestle and mortar would be ideal here, but a glass and teaspoon do the job admirably too).
Put the paste from the blender and the spice mix into a wide casserole dish and give it a good stir, before putting the chicken breasts in. Cover the breasts with the paste, and stick in a preheated oven at 180C for 30 mins.
While the chicken is cooking chop the chilli and put (seeds and all) in the blender with all but a small handful of the spinach leaves. Whizz them up until you have a thick green paste.
Next roughly chop the remaining spinach leaves with the coriander.
After the 30 minutes is up pull the casserole out of the oven and mix in the spinach and chilli paste. You should end up with a very green looking curry. Finally add the juice of half a lemon, the chopped coriander and spinach leaves and a teaspoon of garam masala. Give it a quick stir and serve.
