Northern Soul

Punjabi Chicken & Spinach Curry from The Spice Club

October 1, 2014 Northern Soul writes... Comments Off on Punjabi Chicken & Spinach Curry from The Spice Club
Punjabi chicken

The Spice Club cooks Punjabi Chicken & Spinach Curry

As the weather begins to cool, try out this hearty and spicy Punjabi chicken and spinach curry recipe. Disclaimer: aromas from cooking this dish may result in random hungry neighbours knocking at your door (answer at your own risk).

Punjabi Chicken & Spinach Curry

Serves 2

What we need:

For the marinade
275g chicken breast, cut into 2 inch chunks
1 tbsp Greek yoghurt
1 inch of ginger, grated
1/2 clove ginger, grated
½ tsp salt

For the masala
1 small white onion, peeled
2 inch of ginger
1 clove garlic
3 tbsp olive oil
1 tsp cumin seeds
3 inch cinnamon stick
2 cloves
3 peppercorns
1 bay leaf
1 black cardamom
1 tsp salt
1 tsp garam masala
½ tsp paprika
½ tsp turmeric powder
2 tbsp chopped tomatoes & juice
2 tsp tomato puree
¼ cup fresh spinach leaves
1 green chilli


How to:

  • Turn your grill on or pre-heat your oven on the highest temperature.
  • Place all marinade ingredients into a bowl and mix together.
  • Place the marinated chicken on a foil lined oven tray. Grill or roast for 5-6 minutes until cooked (the chicken should be white all the way through once fully cooked).
  •  Remove from heat and cover with foil.
  • To make the masala, coarsely grind onions, ginger and garlic in a food processor.
  • Heat oil in a non stick pan. Once hot, add the cumin alongside the cinnamon, cloves, peppercorns, bay leaf and black cardamom.
  • When they begin to sizzle in the oil, add the ground onion, ginger and garlic mixture. Add salt and cook for 3-4 minutes, stirring continuously.
  • When they turn slightly golden, add the garam masala, paprika and turmeric powder and mix well. Now add the chopped tomatoes and tomato puree and mash into the masala.
  • At this point, add the grilled chicken to the masala and mix together.
  • Using a food processor, grind together the spinach and green chilli. Now add this paste to the chicken masala.
  • Add 1/4 cup of water and cook on high heat for 4-5 minutes.
  • Serve hot with delicious chapatis. Enjoy!

 

The Spice Club logoManchester food-entrepreneur Monica Sawhney founded the city’s celebrated Spice Club in 2010, a series of exclusive supper clubs and pop-up dining events showcasing her gourmet take on classic home-cooked Indian food. Monica combines her passion for food and teaching in her Indian cookery classes to enable her passionate protégés to learn the skills and tricks to produce Indian food the way it should be – home-cooked and delicious!

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