On the Spice Trail


I know I said that I was not going to post a recipe until early next week. However, I got so excited about this recipe, that I decided to share it with you early. The recipe today is for my Chicken and Spinach Curry. This is a recipe that I invented myself. I am sure no Indian would recognise it as curry but this recipe always works for me. I was inspired for this recipe by both Rick Stein and Gordon Ramsay. Rick Stein did a programme called ‘Food Heroes‘ a few years ago. (It is currently being shown again on the Good Food Channel) One of the programme’s was from Bradford and he made a curry there. Gordon Ramsay also made a curry on his show ‘The F Word‘ and both of them combined and an added Jo twist have led to the recipe you see below.

Chicken and Spinach Curry

Ingredients
Curry paste
2 tbsp balti/mandras curry paste
1 tsp onion salt or 1/2 tsp sea salt
1 Small onion or 1/2 a large onion
4 cloves of garlic
Small piece of ginger
1 large chilli
1 tsp paprika
2 tsp garam masala
2 tsp curry powder
1 tsp turmeric
1 tsp coriander
1 tsp Chinese five spice
1 tsp cumin

Other ingredients
Tin of chopped tomatoes
1 large onion or 2 small onions, chopped up into chunks
Chicken breasts (1 per person, cut into chunks)
1/2 a pint of chicken stock per 2 people
Spinach (optional)
Coriander, chopped (put stalks into curry paste and add chopped leaves near the end)

Method

  1. Put everything for curry paste into food processor and whizz until it is a smooth paste.
  2. Put some veg oil in pan and heat up. Add paste to pan and cook for 30 secs to take rawness out of spices.
  3. Then add chicken and cover in paste. Cook for a minute or two in paste then add onions.
  4. Fry for a minute or two and add chopped tomatoes and stock. Stir occasional and let it simmer until thickened to desired consistency. (I like lots of sauce to dip naan bread into)
  5. Add coriander and spinach if using near the end of cooking.
  6. Serve with naan bread, rice and/or chips.

Please note: this recipe can be adapted for vegetarians. Just add the onions to the paste and fry for a couple of minutes. Then add tomatoes and stock. Stir and add desired veg and simmer in sauce until veg is cooked through.

If you would like to turn this into Indian feast, I suggest serving poppadoms and mint sauce as a starter. To make a really simple mint sauce, put half a carton of natural yoghurt in a bowl and stir in two tablespoons of mint sauce (the type you usually put with lamb), stir and enjoy! Thank you to my Auntie Kate for this simple mint sauce recipe.

As this was a midweek meal, I used shop brought naan breads. However, I will posting a naan bread recipe sometime soon.

Please let me know if you try my recipes, whether they were sucessful or not. I would like to know that my recipes make sense to people other than myself. You can leave a comment on the blog, tell me via Twitter or Facebook or you can now email on joskitchen@hotmail.co.uk If my recipes do not work for you, I would like to find and help with the problem. You can also contact me with any cookery questions and I will try and help.

Have a good weekend. I’ve got a baking fest planned for tomorrow. (More on that next week)

Happy Cooking!

Jo

Curry on Foodista

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14 responses to “On the Spice Trail

  1. Great recipe. I love these clever jars of curry paste – they add wonderful depth to any curry.

  2. I know. I love the jars of curry paste too. They are so easy to use and add so much flavour

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  4. Fantastic recipe! Really enjoyed it and have some left over to freeze. Thank you for posting it!

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  9. Made this and my family loved it. Won’t need to go to my local Indian as much now!

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