The Hairy Biker Si's chicken and spinach curry
The Hairy Biker’s Si King is in the kitchen with a recipe for a delicious midweek guilt-free treat, chicken and spinach curry.
Plus he’ll be giving us an update on his best mate Dave after his health announcement last week.
Chicken and spinach curry
1 large onion, roughly chopped
4 garlic cloves, roughly chopped
15g root ginger, peeled and roughly chopped
1 tsp coconut oil, ghee, or vegetable oil
1 tsp mustard seeds
1 tsp cumin seeds 1 tbsp curry powder 1 tbsp tomato puree 4 skinless chicken thigh fillets, diced 200ml chicken stock or water
500g frozen chopped spinach, defrosted
Small bunch of coriander, finely chopped
100g plain yoghurt
Juice of ½ lemon
Sea salt and black pepper
1. Put the onion, garlic cloves, and ginger in a food processor and whizz to form a puree. 2. Heat the oil in a large saucepan or flameproof casserole dish. Add the mustard and cumin seeds, then fry them until they pop. Stir in the curry powder for a minute, then add the onion puree and continue to fry for a few minutes until the mixture is very aromatic and reduced. 3. Stir in the tomato puree and continue to cook, stirring constantly until everything is well combined and the tomato puree has lost its raw edge. Add the diced chicken and stir until it’s all well coated in the spicy puree.
4. Pour in the stock or water and stir to make sure the base of the pan is thoroughly deglazed, then stir in the spinach and most of the coriander. Season with salt and pepper. Bring to the boil, then turn the heat down and simmer for 15 minutes, or until the chicken is completely cooked through and tender, and the sauce has reduced a little. 5. Stir in the yoghurt and leave to simmer for a couple of minutes, being careful not to let the mixture boil. Add the lemon juice before serving and garnish with the reserved coriander.