Chicken & Spinach Balti

  • 13 Oct - 19 Oct, 2018
  • Mag The Weekly
  • Cookery


For marinade:

• 1-in piece of ginger, peeled

• 2 garlic cloves, peeled

• 1/4 tsp salt

• 1 lime, juice only

• 1/2 tsp ground coriander

• 1/2 tsp chilli powder

• 1/2 tsp ground turmeric

• 1/2 tsp ground cumin

• 2 chicken breasts, cut into bite-sized pieces

75ml plain yoghurt

For curry:

• 1tbsp sunflower oil

• 1 red onion, peeled and finely sliced

• 2 tomatoes, seeds removed, flesh finely chopped

• 1tbsp tomato purée

• 75ml double cream

• 150g baby spinach leaves

• Chopped coriander leaves and basmati rice to serve


For the marinade, finely chop ginger and garlic. Sprinkle over the salt and chop a little more then place into a bowl. Add lime juice, ground coriander, chilli powder, ground turmeric and ground cumin to the bowl and mix well. Add the chicken pieces and yoghurt, and stir to coat the chicken. Cover and leave to marinate for at least 10-15 minutes in the fridge (or possibly an hour). For the curry, heat oil in a frying pan over low heat and add the onion. Fry for a couple of minutes then add tomatoes and the purée, and cook gently for about a minute. Add chicken to the pan along with the marinade and a splash of water. Pour in cream, turn up the heat and simmer for 10-15 minutes, or until the chicken is cooked through. Add spinach to the pan and stir until just wilted. Sprinkle over the coriander and serve on top of rice.