Sindhi Chicken & Spinach Curry

An Indian friend of mine told me that his mother always makes any spinach curry using either canned or frozen spinach over fresh. She swears by it and claims it to be much better, and easier than using fresh. I was intrigued so settled on one of my favourite North Indian/Pakistani curries tonight using frozen. I must say, it was so much easier, I can never be bothered to wilt, drain, squeeze then chop the spinach – buying the ready chopped dispenses with all the hard work. This curry is supremely tasty – rich, silky and surprisingly fresh. It’s one of the tastiest curries in a while. Delicious stuff.

INGREDIENTS:
2 onions (roughly chopped)
1 tablespoon fresh ginger (grated)
5 cloves garlic (grated)
2 green chillies (roughly chopped)
5 tablespoons vegetable oil
450g chopped frozen spinach
1kg chicken thighs (cut into large chunks)

Curry Paste:
2 large tomatoes (roughly chopped)
1 tablespoon Kashmiri chilli powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon groung turmeric
1 teaspoon garam masala
2 teaspoons salt

DIRECTIONS:
In a food processor, blend together the onion, ginger, garlic and chilli into a smooth paste. Tip into a bowl and set aside. Add the tomatoes, chilli powder, cumin, coriander, turmeric, garam masala and salt to the food processor and blend into a smooth paste. Tip into a separate bowl and set aside.

Heat the oil in a large pan over a moderate heat. Fry the onion paste for 5 minutes until lightly golden. Add the frozen spinach and cook for 10 minutes, stirring regularly until fully defrosted. Add the chicken thighs and cook for a further 5 minutes before adding the curry paste and 250ml water. Bring to a simmer then reduce the heat to very low and gently simmer for 45 minutes, partially covered.

Remove from the heat, check for seasoning and serve.

SERVING:
Serve with Indian breads or fluffy basmati rice.

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