2 large onions sliced
2 chopped tomatoes
1 tsp chopped garlic
2 tsp grated ginger
500g diced chicken
As much spinach as you like.
Freshly chopped coriander (optional)
1tsp dried methi
2tsp ground coriander
1tsp chilli powder (if you want it a bit hotter)
2 tsp garam masala
A stick of cinnamon
4 cardamom pods
Heat some oil and fry off the garlic & ginger.
Lightly fry the sliced onion until soft and transclucent. It will start to turn a golden brown.
Add all the spices and stir. Then cover on a low heat until the onions absorb and release the oil.
Add the tomatoes and stir.
Add chicken and mix it through, then cover and cook on a medium heat for 10 mins.
Give it another stir and turn the heat down a notch.
Add water until the mixture is only just covered.
Put the lid back on and simmer slowly for 30 mins or until chicken is cooked through.
Add the spinach and stir through.
Crumble the methi leaves and add to the curry.
Continue to cook until wilted. Doesn’t take long.
Add the coriander
Squeeze some lemon into it and add salt to taste.
Serve with rice or bread and a couple of lemon wedges.