• 5 tablespoons natural yogurt
  • 2 tablespoons crushed garlic
  • 2 tablespoons grated fresh root ginger
  • 1 tablespoon ground coriander
  • 1 tablespoon mild curry powder
  • 750 g (1½ lb) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 400 g (13 oz) frozen cream spinach, thawed
  • 2 tablespoons sunflower oil
  • 1 onion, finely chopped
  • 2 teaspoons cumin seeds
  • 100 ml (3½ fl oz) water
  • 1 tablespoon lemon juice
  • salt and pepper


  • STEP 1
    Mix together the yogurt, garlic, ginger, ground coriander and curry powder. Season well. Place the chicken in a large, non-metallic bowl and pour over the yogurt mixture. Toss to mix well, cover and marinate in the refrigerator for 8–10 hours.
  • STEP 2
    Place the spinach in a saucepan and cook over a medium heat for 6–8 minutes. Season and drain thoroughly. Place the cooked spinach in a food processor and blend until smooth.
  • STEP 3
    Heat the oil in a large nonstick frying pan and add the onion. Cook over a gentle heat for 10–12 minutes, then add the cumin seeds and stir-fry for 1 minute. Increase the heat to high, add the chicken mixture and stir-fry for 6–8 minutes. Pour in the measured water and the spinach and bring to the boil.
  • STEP 4
    Reduce the heat to low, cover tightly and cook for 25–30 minutes or until the chicken is cooked through
  • STEP 5
    Uncover the pan, check the seasoning and cook over a high heat for 3–4 minutes, stirring constantly. Remove from the heat and stir in the lemon juice. Serve immediately.
  • STEP 6
    Serve with Rice, Couscous or Pasta

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A star rating of 4.5 out of 5.2 ratings