- Boil the spinach for a couple of minutes in boiling water until just wilting and drain. Throw the spinach and 100ml/3 ½fl oz/1/3 cup of the cooking water into a blender and blend until smooth. Pour into a bowl and set aside to cool. Please remember, if using an upright blender, leave a tiny gap in the lid for the steam to escape, otherwise the spinach will fly out everywhere.
- Using the same blender, don’t worry about washing it, blend the garam masala, salt, onion, tomatoes, garlic, ginger, green chilli and a little water into a smooth sauce.
- Heat the oil in a large saucepan on a medium heat and sprinkle in the cumin seeds. Leave them for 10 seconds until they start crackling and pour over the tomato sauce. Give the sauce a good stir, cover, reduce the heat to low and simmer for 30 minutes, remembering to stir occasionally.
- Finally tip in the spinach, cream and chicken, mix well and cook for 12-15 minutes or until the chicken is cooked through and tender, remembering to stir occasionally.
Mighty Spice Cookbook by John Gregory-Smith © John Gregory-Smith, 2011 published by Nourish Books, London
Available to buy on Amazon
250g/ 9 oz spinach
1.5 tsp garam masala
1 tsp sea salt
1 large onion, roughly chopped
3 medium tomatoes, quartered
4 cloves garlic
1 inch ginger, roughly chopped
½ green chilli, deseeded
2 tbsp vegetable oil
2 tsp cumin seeds
60ml/2fl oz/1/4 cup double cream (optional)
500g/ 1 lb 2 oz boneless, skinless chicken thighs, roughly chopped