A spinach and poussin curry richly flavoured with an exciting array of spices.
Preparation time
less than 30 mins
Cooking time
1 to 2 hours
Serves
Serves 6–8
By Matt TebbuttFrom Saturday Kitchen
Ingredients
- 4 tbsp vegetable oil
- 1 piece cassia bark
- 3 cloves
- 2 green cardamom pods
- 1 bay leaf
- 1 dried red chilli
- 1 tsp dried fenugreek leaves
- 1 black cardamom pod
- 2 poussin, spatchcocked and then cut in half
- 2 small onions, finely chopped then crushed to a paste
- 6 garlic cloves, crushed to a paste
- 1 tbsp crushed fresh root ginger
- 1 green chilli, cut in half
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tbsp ground cumin
- 3 tomatoes, diced
- 2 tbsp plain yoghurt
- pinch salt
- 400g/14oz spinach
- 400g tin chickpeas
- 1 tsp garam masala
- 2 tbsp chopped fresh coriander, to garnish
- freshly cooked coconut rice, to serve
- poppadoms, to serve
Method
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Heat the oil in a casserole or large saucepan and fry the cassia bark, cloves, green cardamom, bay leaf, dried red chilli, fenugreek and black cardamom until they start to pop. Add the poussin and cook until brown on all sides. Remove the poussin from the pan and set aside.
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Add the onion, garlic, ginger and green chilli to the pan, then add the turmeric, ground coriander and cumin. Increase the heat to high, add the tomato and cook for 2 minutes before adding the yoghurt. Add the poussin back to the pan. Add the salt, cover with 400ml/14fl oz water and bring to the boil. After 1 minute, cover the pan with the lid, lower the heat and simmer for 1 hour.
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Once the meat is cooked, remove the lid, add the spinach, chickpeas and garam masala and reduce any remaining liquid until the oil seeps to the edges of the pan.
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Garnish with the fresh coriander and serve with coconut rice and poppadoms.
