Cook
1h 11m
Ingredients
Method
Turn cooking mode on
Step 1
Heat ghee in a heavy pan and add the garlic cloves. Fry gently for 5–6 minutes until golden and fragrant, then lift them out and set aside.
3 tbsp Ghee
40 cloves Garlic
Step 2
In the same pan add the cumin seeds and cardamom, let them crackle, then add the onions, chilli’s and ginger. Cook slowly for 15–20 minutes until deeply golden.
1 1/2 tbsp Cumin seeds
5 Cardamom pods
2 large Onion
2 Green chillies
4 cm Ginger
Step 3
Stir in the ground spices, cooking for a minute. Add the tomato paste and chopped tomatoes, and cook down until thick and jammy.
1 tbsp Ground coriander
1 tbsp Turmeric
1 tbsp Garam masala
1 tbsp Chilli powder
1 tbsp Dried fenugreek
2 tbsp Tomato paste
150 g Chopped tomatoes
Step 4
Return the garlic to the pan and drop your diced chicken thigh in, season, and pour over the stock. Simmer gently for 30–35 minutes until the chicken is tender and the garlic soft enough to mash.
1 kg Boneless skinless chicken thighs
Salt
Black pepper
300 ml Chicken stock
Step 5
Chop your spinach then stir through the curry, letting it wilt into the curry. Cook uncovered for 10 minutes until the sauce is rich and speckled with green.
400 g Spinach leaves
Step 6
Take off the heat and let it cool slightly. Finish with coriander.
1 bunch Fresh coriander
For
4
M
I
1
kg
Boneless skinless chicken thighs, cut into large chunks
40
cloves
Garlic, peeled
3
tbsp
Ghee, or neutral oil
3
tbsp
Neutral oil, or ghee
2
large
Onion, finely sliced
4
cm
Ginger, grated
2
Green chillies, slit lengthways
1 1/2
tbsp
Cumin seeds
5
Cardamom pods, crushed
1
tbsp
Ground coriander
1
tbsp
Turmeric
1
tbsp
Garam masala
1
tbsp
Chilli powder, adjust to taste
1
tbsp
Dried fenugreek
2
tbsp
Tomato paste
150
g
Chopped tomatoes
300
ml
Chicken stock
400
g
Spinach leaves
1
bunch
Fresh coriander, small, chopped
Salt
Black pepper
Only visible to you
Made it?
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Cook
1h 11m
Ingredients
Method
Turn cooking mode on
Step 1
Heat ghee in a heavy pan and add the garlic cloves. Fry gently for 5–6 minutes until golden and fragrant, then lift them out and set aside.
3 tbsp Ghee
40 cloves Garlic
Step 2
In the same pan add the cumin seeds and cardamom, let them crackle, then add the onions, chilli’s and ginger. Cook slowly for 15–20 minutes until deeply golden.
1 1/2 tbsp Cumin seeds
5 Cardamom pods
2 large Onion
2 Green chillies
4 cm Ginger
Step 3
Stir in the ground spices, cooking for a minute. Add the tomato paste and chopped tomatoes, and cook down until thick and jammy.
1 tbsp Ground coriander
1 tbsp Turmeric
1 tbsp Garam masala
1 tbsp Chilli powder
1 tbsp Dried fenugreek
2 tbsp Tomato paste
150 g Chopped tomatoes
Step 4
Return the garlic to the pan and drop your diced chicken thigh in, season, and pour over the stock. Simmer gently for 30–35 minutes until the chicken is tender and the garlic soft enough to mash.
1 kg Boneless skinless chicken thighs
Salt
Black pepper
300 ml Chicken stock
Step 5
Chop your spinach then stir through the curry, letting it wilt into the curry. Cook uncovered for 10 minutes until the sauce is rich and speckled with green.
400 g Spinach leaves
Step 6
Take off the heat and let it cool slightly. Finish with coriander.
1 bunch Fresh coriander
For
4
M
I
1
kg
Boneless skinless chicken thighs, cut into large chunks
40
cloves
Garlic, peeled
3
tbsp
Ghee, or neutral oil
3
tbsp
Neutral oil, or ghee
2
large
Onion, finely sliced
4
cm
Ginger, grated
2
Green chillies, slit lengthways
1 1/2
tbsp
Cumin seeds
5
Cardamom pods, crushed
1
tbsp
Ground coriander
1
tbsp
Turmeric
1
tbsp
Garam masala
1
tbsp
Chilli powder, adjust to taste
1
tbsp
Dried fenugreek
2
tbsp
Tomato paste
150
g
Chopped tomatoes
300
ml
Chicken stock
400
g
Spinach leaves
1
bunch
Fresh coriander, small, chopped
Salt
Black pepper
Only visible to you
Made it?
Cancel
