Poussin and spinach curry with coconut rice and poppadoms

A spinach and poussin curry richly flavoured with an exciting array of spices.

Matt Tebbutt recipe

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 6–8

By Matt Tebbutt
From 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
Print Friendly, PDF & Email

Share this post

PinIt
scroll to top
error: Content is protected !!