- 500g/1lb 2oz spinach leaves, washed
- 4 tbsp vegetable oil
- 3 cardamom pods
- 2 bay leaves
- 5cm/2in piece cinnamon stick
- 3-4 green chillies, pricked with a knife
- 1 large onion, chopped
- 2cm/¾in piece ginger, peeled and chopped
- 1 head garlic, peeled, cloves left whole
- 3 large tomatoes, cut into quarters
- 800g/1lb 12oz chicken pieces, skin removed
- 2 tsp ground coriander
- 1½ tsp garam masala
- salt and freshly ground black pepper
- 4 tbsp plain yoghurt, stirred
- basmati rice, cooked according to packet instructions, to serve
- In a food processor, blend the spinach to a purée using one or two tablespoons of water to loosen the mixture. Set aside.
- Heat the vegetable oil in a pan over a medium heat. Add the cardamom pods, bay leaves and cinnamon and fry for 20-30 seconds.
- Add the green chillies and onion and continue to fry for 4-5 minutes, or until caramelised.
- Meanwhile, blend the ginger, garlic and tomatoes to a smooth paste in the food processor.
- When the onions have caramelised, add the paste, chicken pieces and remaining spices to the pan and stir well to combine. Season, to taste, with salt and simmer for 12-15 minutes, stirring regularly.
- Add the yoghurt, stir well and continue to simmer the mixture until the sauce has thickened and almost dried out.
- Stir in the spinach purée and continue to simmer for 10-12 minutes, or until the chicken has cooked through. Season, to taste, with salt and freshly ground black pepper, then serve with rice.