3-4 tablespoons oil e.g. soy, canola
2 onions sliced
1 tablespoon ground cumin
1-2 teaspoons ground chilli
¼ teaspoon ground cloves
½ teaspoon ground turmeric
3 cloves garlic minced
2 inches ginger grated
300 g spinach leaves chopped
1 large green chilli chopped
400 g crushed tomatoes canned
800 g chicken thighs skinless and boneless, cut into large chunks
1 lemon juiced
2 tablespoons cream or coconut cream optional
2-4 naan bread or rice for GF
Heat oil in a large fry pan, fry onions until golden, about 5 minutes. Add spices, garlic and ginger and fry a further 2 minutes.
Wilt fresh spinach by blanching in boiling water or steaming in microwave. Squeeze out excess water and puree spinach with green chilli, tomatoes, cooked onions and spices.
Season chicken with salt. Heat a little more oil in the same pan and fry chicken pieces until lightly browned.
Add spinach puree to chicken and simmer on medium heat until chicken is cooked through, about 15-20 minutes. Season with lemon juice and salt and pepper to taste.
Just before serving, drizzle cream over curry. Serve curry with naan bread and raita.
2021-11-16 Natalie: So yum ^^ I make it with coconut cream. It’s good for using a decent amount of spinach or silver beet