40 Minutes
Chicken and Spinach Curry with Poppadoms

Chicken and Spinach Curry with Poppadoms

A hot chicken curry with tomatoes, onions, spinach and spices served with a rice & lentils and a crunchy poppadom

How it's doneDirections

Step 1

Add some boiling water to the pan.

Add the rice and lentils, cook until soft.

Drain the rice and set aside

Step 2

Defrost the spinach puree in a food processor.

Step 3

Heat the olive oil in the frying pan.

Add the bay leaves, cloves, cardamom and cumin, cook till lightly browned.

Step 4

Peel and chop the onion(s) finely, add to the frying pan.

Step 5

Wash and finely chop the chilli, add to the frying pan.

Step 6

Peel and crush the garlic using the garlic crusher or chop finely, add to the frying pan.

Step 7

Peel and grate the ginger, add to the frying pan.

Step 8

5 Minutes

Cut the chickens into thin strips,

Add the chicken and fry from 4 to 5 minutes until golden brown

Step 9

Add the turmeric

Step 10

Wash and chop the tomatoes, add to the pan.

Step 11

20 Minutes

Add the spinach, cook for 15 mins to 20 mins

Step 12

Add the garam masala

Step 13

Add the cream, season with salt and pepper.

Step 14

Aash and finely chop the fresh coriander, add to the pan.

Using the pastry brush, brush the poppadom with oil

Step 15

Puff up the poppadoms in the microwave for 30 secs.

Place one serving of rice onto a plate.

Place the curry on top of the rice, serve with a poppadom.

Serve immediately

This recipe is from taste of India a cookbook by Meena Pathak

What you needIngredients

Servings 2
Utensils
  • 1 Chopping Board
  • 1 Large Knife
  • 1 Garlic Crusher
  • 1 Large Frying Pan
  • 1 Large Pan
  • 1 Heat Proof Bowl
Rice
  • 50 grams Red Lentils (Dried)
  • 100 grams White Rice
Curry
  • 250 grams Spinach (Frozen)
  • 1 tbsp Olive Oil
  • 2 Bay Leaves
  • 3 Cloves
  • 1 tsp Cumin Seeds
  • 3 Cardamom
  • 1 Onion
  • 5 Garlic Cloves
  • 1 Fresh Chilli (Scotch Bonnet)
  • 3 cm Fresh Ginger
  • 1/2 tsp Turmeric
  • 2 Chicken Breasts
  • 2 Tomatoes
  • 50 ml Single Cream
  • 1 tsp Garam Masala
  • 1 handful Fresh Coriander
  • 2 Poppadoms (Uncooked)

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