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
Details
- Cuisine: Indian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 40 mins
- Serves: 4
Step-by-step
- 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).
- 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.
- 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.
- 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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