Peppered chicken and spinach curry

This is a great curry to have when it’s cold and blustery outside. It’s definitely got warmth from the spices (mainly pepper, as you may have guessed!) but it’s also really tasty and easy to make in bulk for multiple meals. The recipe below fed two of us twice.

The recipe I used came from goodfood.com.au and I admit to going a bit light on the pepper – next time, I’ll go all in!

Ingredients:

  • As much chicken as you’d like – the recipe says 1kg for 4, but I was hunting around a bit for chicken when eating it, so I think you could happily up this amount and go with a whole chicken.
  • 3 – 4 cloves crushed garlic
  • 2 tsp minced ginger
  • 2 tbsp white wine vinegar
  • 1 tsp turmeric
  • pinch of saffron if you have it
  • 3 tsp black peppercorns, freshly crushed
  • 4 onions
  • 4 tbsp coconut oil
  • 2 – 3 handfuls spinach
  • fresh coriander for garnish

What to do:

  1. Mix the garlic, ginger, pinch of salt, vinegar, turmeric, saffron and 1 tsp freshly ground pepper. Spread over the chicken and leave to marinade.
  2. Peel and chop two of your four onions, then place in a food processor and blend into a paste. Slice the two remaining onions
  3. Melt the coconut oil in a deep pan, and add the sliced onions and the remaining pepper. Cook for about 10 minutes until softened and golden.
  4. Then add the onion paste and cook on low for another 10 minutes until it’s al golden brown and softened.
  5. Add in the chicken and marinade to the pan, and stir around to coat all sides and brown the meat. Add 200 ml of water, bring to a simmer, and cook on low for 20 minutes, or until the chicken is tender.
  6. Add the spinach in a few minutes before serving and stir in until sufficiently wilted. Serve with your side of choice (rice, cauliflower rice etc) and garnish with the fresh coriander.

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