1st stage
1. Chop the washed and drained spinach finely.
2. Heat 3 tbsp of oil on a frying pan on moderate heat.
3. Add 4 crushed garlic cloves with salt and slowly fry until golden.
4. Add 10g of paste, stir, and then add the spinach, stir, and leave to cook (covered) for 15-20 mins or until the texture is fairly dry (stirring occasionally).
5. When ready leave aside.
2nd stage (puree)
1. Cut 1 onion into 1/4's, cut 3 tomatoes into 1/2's, chop 1/2 green pepper, ginger (pealed), 1 garlic clove, green chilli and a little coriander.
2. Put the above in a small pan together with 4 tbsp oil, 1/4 tsp turmeric, salt and cup of warm water (around 200-250 ml) covered with lid.
3. Gently boil the vegetables until soft (approximately 15-20 mins) stirring occasionally.
4. When cooked place in a blender to make into puree.
Final stage
1. Heat 7 tbsp of oil (moderate heat) in a medium sized pan.
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2. Add 1 crushed garlic cloves, cardamom and the bay leaves and slowly fry until the garlic is golden.
3. Add the rest of the curry paste, chilli powder and the rest of the chopped tomatoes cook for 1-2 mins (stirring continuously).
4. Add the ready blended puree and cook for further 3-4 mins (stirring occasionally, covered).
5. Add the chickens with a little warm water (around 100-125 ml) and on full heat bring to boil and then cook for around 5-6 mins (covered and stirring occasionally).
6. Back to moderate / low heat, leave to simmer (covered) for 30 mins.
7. Add the ready prepared spinach and bring to boil and cook for 2-3 mins (stirring occasionally).
8. Leave to simmer (covered) for 15-20 mins (stirring occasionally) or until the required moisture (add more water if you prefer more sauce or cook on higher heat slightly longer with lid semi opened for thicker sauce).
9. Once cooking is nearly over add the chopped coriander and leave the curry to settle for 10-15 mins before serving. |
