Fragrant Chicken and Spinach Curry

It's this time of the year - Mr J is due for his annual health check. This is when the fun begins. He is in his 30s, not overweight and healthy as a horse. However, this 6'4" bloke is absolutely afraid of doctors and needles. A month prior to the appointment, he would tell me not to cook his favourite food for dinner (so he won't over eat), not to bake cakes or slices (so he won't munch them) and to remove all chocolate from the pantry (so he won't give in to temptation).

After weeks of munching on healthy green vegetables, salads, lean meat, fish and good carb, he was craving for a good curry. I immediately knew where to look for a good healthy curry recipe. I have seen this Indian curry recipe in Bill Granger's Everyday Cookbook a while ago but never had a chance to cook it. What I love about this tomato based curry is that it has all the wonderful spices that I love: ground cumin, coriander, tumeric, cayenne pepper but it doesn't call for cream or coconut milk. Delicious yet healthy.

Fragrant Chicken and Spinach Curry Recipe

(Adapted from Bill Granger's Everyday Cookbook)

Serves 4

Ingredients

2 tbsp vegetable oil

1 large onion, chopped

2 tsp ground cumin

2 tsp ground coriander

1/2 tsp turmeric powder

Pinch of cayenne pepper

2 garlic cloves, crushed

1 tbsp grated fresh ginger

750 g (1 lb 10 oz) boneless chicken thighs, cubed

400 g (14 oz) tin chopped tomatoes

1/2 tsp sea salt

2 tbsp soft brown sugar

1 tbsp lemon juice

90 g (3 1/4 oz / 2 cups) baby English spinach, finely chopped

Large handful fresh coriander (cilantro) leaves, chopped

Method

1. Heat the oil in a large heavy-based pan over medium heat. Add the onion and cook, stirring, for 5-6 minutes until the onion is soft. Add the spices, garlic and ginger and cook, stirring, for 2 minutes more. Add the chicken and increase the heat to medium-high. Cook, stirring often, for 5 minutes, or until the chicken is browned.
2. Stir in the tomatoes and salt and bring to simmering point. Reduce the heat to low, cover the pan and simmer gently for 15 minutes. Add the sugar, lime juice and spinach and stir until the spinach has just wilted. Remove from heat, sprinkle with coriander and serve with steamed rice.