Saturday night should always be curry night. I aim for this most weekends. There’s nothing more pleasant. It’s a big treat for hubs, as previously mentioned. He can have some hot rice and naan bread, and a cool beer. Me being on keto, I tend to have just a massive bowl of curry, and perhaps a low-carb tortilla, if I have them – hot and buttered, of course.
Tonight, it was curry for one, as I accidentally bought a tiny packet of chicken. No matter, hubs can have junk food, I’m sure he doesn’t mind…
Below is my usual curry recipe. Tonight I added coconut milk which didn’t do much extra to the flavour, so I’ll leave it off next time. To be honest, I just really like the way the tin looks, and the way the coconut milk looks when you pour it. Strange, I know.
Anyway, I’d highly recommend this curry. Or any curry. If you’re reading this, go make curry. You will not regret it.
Chicken & Spinach Curry
For the curry paste:
- 2 small onions
- 1-inch chunk of ginger, peeled
- 3 garlic cloves, crushed
- 1-2 chillies, chopped
- 1tsp ground cumin
- 1tsp garam masala
- 1/2tsp ground fenugreek
- 1/2tsp mustard seeds
- 1/2tsp dried red chilli flakes
- Salt and pepper
For the curry:
- 3tbsp oil
- 2tbsp butter
- 4 tomatoes, cut into chunks
- 2 red peppers, cut into chunks
- 4 chicken breasts, cut into big chunks
- Most of a bag of spinach (80g-ish)
- Handful of fresh coriander, roughly chopped
Put all the ingredients for the curry paste in a food processor and blitz into a paste. Heat the butter and oil. When hot, add the curry paste and cook for 5 minutes.
In the food processor, blitz the tomatoes and peppers, and set aside.
Add the chicken to the curry paste and stir well to coat. Cook for 10 minutes, until the chicken is just white under the paste. Add in the tomato mixture, and a good splash of water. Turn up the heat and cook until bubbling. Reduce the heat, cover with a lid, and simmer for at least 30 minutes. Top up with water if it starts to get dry.
Just before serving, add the spinach and another splash of water. Recover and sweat for 3 minutes. Remove the lid, stir in most of the coriander. Dish into bowls, and top with the remaining coriander.