Indian chicken curry with spinach – Palak Chicken

Ingredients for 6 servings:

• 6 tbsp oil
• 2 cardamom pods, black
• 1 bay leaf
• 1 small piece(s) of cinnamon stick(s)
• 4 peppercorns, black
• 1 bell pepper(s), green
• 2 tbsp spice paste (garlic-ginger)
• 1 kg chicken breast, roughly diced
• 1 tbsp coriander powder
• ½ tsp chili powder
• 1 tsp cumin
• 1 tsp chicken broth powder
• 1 tsp salt
• 1 tsp garam masala
• ¼ tsp turmeric
• 1 tbsp paprika powder, sweet
• 1 cup fried onions
• 1 gr. can of tomatoes, pureed
• 450 g young leaf spinach (preferably fresh)
• 4 tbsp fried onions
• 1 tsp garam masala

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

Heat oil in a pan or wok. Add cardamom pods, bay leaf, cinnamon, and peppercorns and toast briefly. Add paprika powder and garlic-ginger paste and fry for 1-2 minutes. Stir in the chicken breast cubes and fry for 1-2 minutes. Stir in the spices and the cup of fried onions and add a splash of water. Cover and simmer for 5 minutes. Add the passata and diced bell pepper. Simmer for another 20 minutes with the lid closed. Place the baby spinach leaves on top of the other ingredients. Cover and steam for 2-3 minutes, then stir in and cook for a further 1-2 minutes. Finally, stir in the 4 tablespoons of fried onions and garam masala and serve. Serve best with Indian bread or basmati rice.