Lemony chicken and spinach curry

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Lemony chicken and spinach curry

A simple curry tempered with a lemon tang.

Ingredients

  • 1 glug oil, for frying
  • 600 g diced chicken leg or thigh
  • 1 large onion, sliced
  • 3 garlic cloves, finely chopped
  • 5 cm peeled ginger, finely chopped
  • 2 chillies, finely chopped
  • 1 tsp turmeric
  • 1 tsp cumin seeds, lightly toasted then ground
  • 1 tsp coriander seeds, lightly toasted then ground
  • 10 cardamom pods
  • 2 lemons, juice only
  • 400 ml veg or chicken stock
  • 300 g spinach, tough stalks removed and leaves roughly chopped if large
  • 1 handful coriander leaves, chopped
  • 1 glug oil, for frying
  • 21.2 oz diced chicken leg or thigh
  • 1 large onion, sliced
  • 3 garlic cloves, finely chopped
  • 5 cm peeled ginger, finely chopped
  • 2 chillies, finely chopped
  • 1 tsp turmeric
  • 1 tsp cumin seeds, lightly toasted then ground
  • 1 tsp coriander seeds, lightly toasted then ground
  • 10 cardamom pods
  • 2 lemons, juice only
  • 14.1 fl oz veg or chicken stock
  • 10.6 oz spinach, tough stalks removed and leaves roughly chopped if large
  • 1 handful coriander leaves, chopped
  • 1 glug oil, for frying
  • 21.2 oz diced chicken leg or thigh
  • 1 large onion, sliced
  • 3 garlic cloves, finely chopped
  • 5 cm peeled ginger, finely chopped
  • 2 chillies, finely chopped
  • 1 tsp turmeric
  • 1 tsp cumin seeds, lightly toasted then ground
  • 1 tsp coriander seeds, lightly toasted then ground
  • 10 cardamom pods
  • 2 lemons, juice only
  • 1.7 cups veg or chicken stock
  • 10.6 oz spinach, tough stalks removed and leaves roughly chopped if large
  • 1 handful coriander leaves, chopped

Details

  • Cuisine: Indian
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 40 mins
  • Serves: 4

Step-by-step

  1. Heat 3 tbsp oil in a large, heavy-based pan. Add the chicken and fry on a high heat, turning once, until golden (don’t overcrowd the pan; cook in batches if you need to).
  2. Remove to a plate. Add the onion and a splash more oil if needed. Fry gently for 10 mins. Add the garlic, ginger, chillies and spices. Fry for another 2 mins.
  3. Put the chicken back in the pan, with the lemon juice and stock. Bring to the boil, then simmer for 12-15 mins, or until the chicken is cooked through.
  4. Add the spinach and stir to wilt the leaves. Season and stir in the coriander to serve.

Recipe and image courtesy of Riverford

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