ingredients
Here's what you need :¬)
serves 4
Marinade ingredients
- 500g chicken breast or thigh diced into 3cm cubes
- 4 tsp single cream
- ½ tsp salt
- 2 tsp garam masala
- 1 tsp turmeric
- 60ml oil
- 1 tsp cumin seeds
- 6 cloves garlic thinly sliced
- 20g / 2 inch peeled ginger batons
- 200g / 2 onions thinly sliced
- 4 diced green bullet chillies
- 100g / 1 bunch fenegreek — stems and leaves roughly chopped
- 100g baby spinich roughly chopped
- 1 tsp ground cumin
- 1 tsp ground corriander
- 1 tsp salt
- 1 tsp turmeric
Curry ingredients
method
Our first task is to get the chicken into its marinade and set it aside in the fridge for two hours — allowing us plenty of time to do our dreaded browned onions (you can use red or white) I did one of each to add colour, but use which ever you prefer or have to hand.
While the chicken is taking on them flavours, slice & dice your chillies and prepare your spices.
On a Nutty level this one is going to be a breeze :-). I was totally intrigued about using all the fenugreek including stalks here — which is new for me so here goes! My fingers are crossed! Hate striping leaves off fenugreek!!! I may never have to do it again!
how we do it
-
Place the 500g chicken breast or thigh pieces in a large
plastic or glass bowl. (do not use metal! Tis a science I
shall not bore ys with.) along with:
- ½ tsp the ground turmeric,
- 1 tsp garam masala,
- ½ teaspoon salt
- 4 tsp of single cream
- Now prepare all your ingredients — slice the onions, chillies, garlic and ginger. Pot up the spices ready and we are good to go.
- Heat the 60ml oil in a heavy based pan over a high heat. Once the oil is hot, Pre-brown your onions for 20 minutes, strain & set the onions aside.
let's cook!
- Preheat the oven to 180°C fan/400°F gas 6. I used my air fryer which is a mini oven / grill — absolutely perfect — no pre-heat required.
- Take the marinated chicken & spread out on a baking tray (lined with baking paper if necessary) and cook in the preheated oven for 15 minutes.
- While the chicken cooks — re-heat the oil over a high heat in the same heavy based pan you used for the onions. Then add 1 tsp cumin seeds. As soon as they start to sizzle, add the garlic and ginger and cook for 1 minute.
- Add the green chillies and remaining 1 tsp of salt then add pre-browned onions, stir and cook for 3 minutes.
- Add the fresh fenugreek leaves & 100g baby spinich, reduce the heat to medium and cook for 2 minutes.
-
Add:
- the remaining ½ teaspoon of turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- the remaining 50 ml (3 tbsp) of cream
- the cooked chicken
- Cook over a high heat for 2 minutes, then lower the heat and simmer for 5 minutes.
- Remove from the heat and leave to rest for 5 minutes before serving - cover to keep warm.
Now decide what you wish to accompany your dish. Simple chapati or basmati rice are a perfect choice.
Serving suggestion
Simple chapati is a perfect partner
This dish was amazing! Delicate spinich & bullet chillies — which are much milder than finger chillies.