Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 1tablespoons sunflower oil
- 1 onion, finely chopped
- 1 piece fresh root ginger, 5 cm, finely sliced
- 10 pods green cardamom, lightly crushed
- 2teaspoons onion seeds
- 2 fresh hot red chillies, deseeded and finely chopped
- 3 cloves garlic, grated or finely chopped
- 2teaspoons garam masala
- 350grams leftover roast chicken, any skinless, roughly shredded or sliced
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 400grams whole plum tomatoes, chopped in can
- 3tablespoons double cream
- 2 handfuls fresh spinach leaves, rinsed
Method
Step 1 of 3
Heat the oil in a large pan or deep frying pan over a low heat. Add the onion, and sweat gently for about 5 minutes until soft and translucent. Add the ginger, cardamom, onion seeds, and chilli, and cook for a further 3 minutes, stirring occasionally.
Step 2 of 3
Now add the garlic and garam masala, and stir for a few seconds until fragrant, before adding the leftover chicken. Season well with salt and black pepper. Tip in the tomatoes and any juices, and squash with the back of a fork. Fill the tin with hot water, and add this to the pan as well. Bring to the boil, then stir through the cream.
Step 3 of 3
Reduce the heat slightly, and simmer gently for 25-30 minutes; if the curry looks too thick, add a little more hot water. Add the spinach at the end of cooking, and stir well until it has wilted. Taste, and season again if needed. Serve hot with fluffy white rice.
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