Oil Free Chicken Curry

Ingredients :

1kg chicken breast chopped

20ml vegetable oil 

2 whole dried red chillies

4 cloves

1tbsp lemon juice

3 black cardamom pods

2 large cinnamon sticks

2 bay leaves

400g onions finely chopped 

20g fresh garlic chopped

20g fresh ginger chopped

1tsp hot chilli powder

½tsp turmeric

1tsp salt, or enough to taste

 200g chopped tomatoes

500g baby spinach

20g fresh coriander

For the spinach,

10ml vegetable oil

3g turmeric

10g garlic

Preparation :

Heat the oil in a deep wide-based pan and add the whole red chillies, cloves, cardamom, bay leaves and cinnamon sticks until they sizzle.

Add the onions and fry until soft and light brown. Add the garlic and ginger, allowing the flavours to sink in, then the chicken, and sauté until sealed.

Add the chilli powder, salt, turmeric and 10g of the coriander. Sauté for a few more minutes before adding the tomatoes. Stir and cook for a minute.

Add 100ml water and the lemon juice, then bring to the boil. Reduce heat and simmer gently for 15 minutes or until the chicken is cooked.

For the spinach, heat the oil, add the garlic and sauté until brown. Add the turmeric and mix for 30 seconds, then add the spinach.

Cook until the spinach wilts and stir into the chicken, letting the flavours blend for 3 minutes. Serve garnished with fresh coriander.