A hot and spicy chicken and spinach curry with a spinach, tomato and onion sauce spiced with fresh scotch bonnet chilli, garlic, ginger and bay leaves, cardamon, cloves, cumin served with a rice & lentils and a crunchy poppadom.
Curry
Rice
A hot and spicy chicken and spinach curry, chicken breast gently poached in a creamy spinach and tomato sauce, flavoured with bay leaf, cardamom, cloves and cumin, along with the traditional chilli, garlic and ginger.
Place the rice and lentils in a pan to cook. To make the curry finely chop the spinach, lightly cook the dried whole spices in the oil, and then add the chilli, garlic and ginger. Add the chicken strips to the spices and cook till golden brown, then add the tomatoes and the ground spices, add the cream and fresh coriander cook till the sauce thickens slightly. Serve the curry with the rice
Chicken and spinach are a great combination, the star of this recipe is the delicious spicy mix of bay leaves, cardamom, cloves, cumin, turmeric and garam masala which makes this curry absolutely delicious.
This hot and spicy homemade chicken curry is the perfect evening meal on a cold winter's night, serve with rice and poppadoms. In this meal recipe we serve the curry with lentil and rice mix, but if you are in a hurry, serve with simple pre-cooked rice. This curry is ideal for freezing and so cook double and pop some in the freezer for a busy work night.
This spicy curry is ideal for an Indian curry night with friends or an Indian dinner party serve with some of our Indian stuffed mushrooms for a starter and why not try our Indian upside-down cake Indian upside down cakefor dessert
