• o 1 onion, peeled and very finely chopped
  • o 4 green chili peppers, finely chopped
  • o 4 garlic cloves, crushed
  • o 1 in piece ginger, finely grated
  • o sunflower oil or peanut oil
  • o 1 teaspoon ground cumin
  • o 1/4 teaspoon turmeric
  • o 1/2 teaspoon chili powder ( more if you want more heat)
  • o 4 skinless chicken thighs, cut into chunks
  • o 1 chicken stock cube
  • o 4 Tomatoes, cut into chunks
  • o 3 ounces spinach, roughly chopped
  • o butter or oil
  • o 4 cardamom pods, squashed
  • o 1 cup basmati rice


  • STEP 1
    1. Cook the onion, chili peppers, garlic and ginger for 5 minutes in 2 tbsp oil. Add the spices and cook for 2 minutes. Add the chicken pieces, season and cook for 5-7 minutes until they start to colour a little. Add the tomatoes, chicken stock cube and a splash of water. Bring to a simmer, then cover for 20 minutes. Add the spinach and cook for another 10 minutes.
  • STEP 2
    2. Meanwhile, heat a large knob of butter or 1 tbsp oil in a pan with a lid. Add the cardamom pods and cook for 2 minutes, tip in the rice, add a large pinch of salt and cook for another minute. Add 2 cups of water using the same cup to measure. Bring to the boil, turn down to a gentle simmer and put on the lid. Cook for 15 minutes until all the water is absorbed. Fluff up the rice and serve with the curry.

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