Chicken Cooked with Spinach Leaves (Hariyali Murgh)

Chicken Cooked with Spinach Leaves (Hariyali Murgh)

Medium spiced and delicately balanced, the spinach adds great texture and flavour to this lovely chicken dish (not to mention a bit of extra nutritional goodness!) I genuinely think that spinach-haters would have to reaffirm their opinion of spinach once they have tried it in Indian cooking, but you'll have to let me know if that isn't the case and we'll keep trying!

Serves: 4 people
Preparation time: 10 mins
Cooking Time: 30 mins
Difficulty: Easy

Spiciness

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This recipe features

Ingredients

2 tbsp vegetable oil
450g chicken breast cut into bite sized pieces
1 tsp garlic, chopped
½ tsp ginger, chopped
½ tsp mustard seeds
100 g onions, chopped
100 g tomatoes, chopped
3 tbsp Patak's Tikka Masala Paste
100 g fresh spinach leaves
1 tbsp coriander, chopped
2 tbsp single cream
pich of sugar
salt, to taste

Methods

Heat the oil on a medium heat and add the mustard seeds. Heat until they crackle. Add the ginger and garlic and stir fry for 30 seconds before adding the onions. Fry for 5 minutes or until translucent.
Add the Patak's Tikka Masala Paste and sprinkle in a little water. Cook for a further 2 minutes.
Add the chopped tomatoes. Cook for a few more minutes and add the chicken. Sprinkle in some sugar and allow the chicken to cook through. This should take about 10-12 minutes.
Add the spinach leaves and cook for another 2 - 3 minutes until wilted.
Check the seasoning and adjust if necessary. Stir in the cream and garnish with the coriander leaves.
This dish tastes best when served with fresh basmati rice.