Thursday, 19 November 2015



1 ½ lbs diced chicken
1 onion, peeled & finely chopped
2 cloves garlic, crushed
1 carrot chopped into batons                                                               1 inch grated root ginger
1 tbsp medium curry powder
1 tsp each of ground cinnamon, coriander, cumin & paprika
½ teaspoon crushed cardamom seeds
¼ tsp turmeric
400g can chop tomatoes
½ pint vegetable bouillon stock
2 large handfuls baby leaf spinach
Chopped coriander to serve

Cook off onion until soft and then add garlic, ginger & spices and stir fry for a further
couple of minutes.
Add the chicken; allow sealing for 2 or 3 minutes and then adding tomatoes and stock.
Bring to the boil, cover and reduce heat, simmering for about 30 minutes until the
chicken is cooked through. Add spinach about a couple of minutes before serving,
garnished with chopped coriander.

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