500g Spinach - Cooked, Squeezed and Finely Chopped
1kg Chicken Thighs - Cut into 4cm pieces
2 tsp Ground Black Pepper
1 tsp Salt
2TB Vegetable Oil
1 Large Brown Onion diced
3 Cloves Garlic chopped
3cm Ginger chopped
1 Green Chilli chopped
1 tsp Paprika
1 tsp Turmeric
1 tsp Ground Coriander
1 tsp Ground Cumin
1/2 tsp Cinnamon
1 Bay Leaf
500ml Chicken Stock
300ml Natural Yoghurt
Preheat oven to 150 Degrees.
Boil the spinach for 2 mins. Drain and run under a little cold water. Squeeze out water and chop finely.
Season the chicken with the salt and pepper and seal in batches in a heavy bottom casserole until golden and set aside.
In the same pan cook the onions, garlic, ginger and chilli for 4-5 minutes on a medium heat to achieve a nice colour.
At this stage add the sealed chicken and spices and stir for 2 minutes until fragrant.
Add the bay leaf and stock. Gently bring to a simmer.
Add the yoghurt and chopped spinach and stir until combined. Place lid on casserole and cook for 90 minutes.
Allow to stand for 20 minutes and serve with rice and your favourite accompaniments.
Chef's Tip - Feel free to adjust the heat of the curry according to your taste. I like to use three Bird's Eye Chillis!