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Indian Spiced Chicken and Spinach

A community recipe by heymrleej

Not tested or verified by Nigella.com

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Introduction

A mild spiced Indian classic brought up to date with a few additions. Great with rice or with bread.

Ingredients

Serves: 4-6

Metric Cups

500 grams chicken thighs
4 onions (finely chopped)
2 large tomatoes (roughly chopped)
5 medium mushrooms (roughly chopped)
500 grams fresh spinach
2 teaspoons coriander seeds
½ teaspoon cumin seeds
1 teaspoon paprika
10 black peppercorns
1 stick cinnamon
2 teaspoons garam masala
½ teaspoon turmeric
4 cloves
5 cardamom pods
2 leaves bay leaves (or indian bay leaves)
½ teaspoon cayenne pepper
5 tablespoons oil
125 millilitres natural yogurt
1 tablespoon mashed fresh ginger (mashed)
1 tablespoon crushed garlic
1 pinch of salt (to taste)

17⅔ ounces chicken thighs
4 onions (finely chopped)
2 large tomatoes (roughly chopped)
5 medium mushrooms (roughly chopped)
17⅔ ounces fresh spinach
2 teaspoons coriander seeds
½ teaspoon cumin seeds
1 teaspoon paprika
10 black peppercorns
1 stick cinnamon
2 teaspoons garam masala
½ teaspoon turmeric
4 cloves
5 cardamom pods
2 leaves bay leaves (or indian bay leaves)
½ teaspoon cayenne pepper
5 tablespoons oil
4 fluid ounces natural yogurt
1 tablespoon mashed fresh gingerroot (mashed)
1 tablespoon crushed garlic
1 pinch of salt (to taste)

Method

Indian Spiced Chicken and Spinach is a community recipe submitted by heymrleej and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Dry roast the cumin and coriander seeds for a couple of minutes and crush together in a pestle and mortar.

Fry the chicken in half the oil in a large pan until golden. Remove and add the remaining oil and then the onions, garlic and ginger.Fry until golden brown. Add ALL the spices. and fry for 2 minutes.

Pop the chicken back into the pan. Add the yoghurt and 2 cups of water bring to the boil and then turn down the heat. Put the lid on and simmer for 1 1/2 hours stirring occasionally.

If the water gets too low add a little. If at the end it's too watery take the lid off and reduce it for a few minutes.

At the last minute, add the spinach and cook for 5-7 minutes. You can fish out the cinnamon and bay leaves if you're feeling adventurous. If not give someone a surprise.

Serve with freshly boiled rice or simple flat bread.

Dry roast the cumin and coriander seeds for a couple of minutes and crush together in a pestle and mortar.

Fry the chicken in half the oil in a large pan until golden. Remove and add the remaining oil and then the onions, garlic and ginger.Fry until golden brown. Add ALL the spices. and fry for 2 minutes.

Pop the chicken back into the pan. Add the yoghurt and 2 cups of water bring to the boil and then turn down the heat. Put the lid on and simmer for 1 1/2 hours stirring occasionally.

If the water gets too low add a little. If at the end it's too watery take the lid off and reduce it for a few minutes.

At the last minute, add the spinach and cook for 5-7 minutes. You can fish out the cinnamon and bay leaves if you're feeling adventurous. If not give someone a surprise.

Serve with freshly boiled rice or simple flat bread.

Tell us what you think

What 1 Other has said

Where do the mushrooms and tomatoes fit into the recipe? I improvised to add the mushrooms before the spices and the tomatoes after the liquid. Result was very good with rice and chutney, thanks

Posted by Grumps on 9th January 2016

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