Chicken, potato and spinach curry

Recipes / Meat

This spicy chicken curry recipe contains half of your recommended daily vegetable intake.

Recipe «Chicken, potato and spinach curry» presented in category Recipes / Meat, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp vegetable oil, 600g chicken thigh fillets, cut into 4cm pieces, 1 large brown onion, halved, sliced, 1 cinnamon stick, 4 cardamom pods, bruised , 2 garlic cloves, crushed, 500g jar Patak's Tikka Masala simmer sauce, 400g chat potatoes, halved , 120g baby spinach leaves, Plain yoghurt and warmed naan bread, to serve.

Ingredients:

  • 2 tbsp vegetable oil 
  • 600g chicken thigh fillets, cut into 4cm pieces 
  • 1 large brown onion, halved, sliced 
  • 1 cinnamon stick 
  • 4 cardamom pods, bruised 
  • 2 garlic cloves, crushed 
  • 500g jar Patak's Tikka Masala simmer sauce 
  • 400g chat potatoes, halved 
  • 120g baby spinach leaves 
  • Plain yoghurt and warmed naan bread, to serve 

Instructions

  1. Heat half the oil in a large saucepan over medium-high heat. Cook chicken, in batches, for 5 to 6 minutes or until browned all over. Transfer to a bowl.
  2. Heat remaining oil in pan. Add onion. Cook, stirring, for 3 minutes or until softened. Add cinnamon, cardamom and garlic. Cook, stirring, for 1 minute or until fragrant.
  3. Return chicken to pan. Add simmer sauce and potatoes. Season with salt and pepper. Cover. Bring to the boil. Reduce heat to low. Simmer for 30 to 35 minutes or until chicken is cooked through and potato is tender. Stir in spinach. Cook for 2 to 3 minutes or until wilted.
  4. Serve curry with yoghurt and naan bread.