Lemony chicken and spinach curry

Name: Lemony chicken and spinach curry
Ingredients: 1 glug oil, for frying; 600 g (21.2oz) diced chicken leg or thigh; 1 large onion, sliced; 3 garlic cloves, finely chopped; 5 cm peeled ginger, finely chopped; 2 chillies, finely chopped; 1 tsp turmeric; 1 tsp cumin seeds, lightly toasted then ground; 1 tsp coriander seeds, lightly toasted then ground; 10 cardamom pods; 2 lemons, juice only; 400 ml (14.1fl oz) veg or chicken stock; 300 g (10.6oz) spinach, tough stalks removed and leaves roughly chopped if large; 1 handful coriander leaves, chopped

14 ingredients

11 steps

Ingredients

1 glug oil, for frying
600 g (21.2oz) diced chicken leg or thigh
1 large onion, sliced
3 garlic cloves, finely chopped
5 cm peeled ginger, finely chopped
2 chillies, finely chopped
1 tsp turmeric
1 tsp cumin seeds, lightly toasted then ground
1 tsp coriander seeds, lightly toasted then ground
10 cardamom pods
2 lemons, juice only
400 ml (14.1fl oz) veg or chicken stock
300 g (10.6oz) spinach, tough stalks removed and leaves roughly chopped if large
1 handful coriander leaves, chopped

Directions

1

Heat 3 tbsp oil in a large, heavy-based pan.
2

Add the chicken and fry on a high heat, turning once, until golden (dont overcrowd the pan; cook in batches if you need to).
3

Remove to a plate.
4

Add the onion and a splash more oil if needed.
5

Fry gently for 10 mins.
6

Add the garlic, ginger, chillies and spices.
7

Fry for another 2 mins.
8

Put the chicken back in the pan, with the lemon juice and stock.
9

Bring to the boil, then simmer for 12-15 mins, or until the chicken is cooked through.
10

Add the spinach and stir to wilt the leaves.
11

Season and stir in the coriander to serve.