This is a recipe which comes from Elena Martinez. It is easily prepared and truly delicious. While it is not too spicy, the dish has a delicious flavour with the spinach perfectly complimenting the other ingredients.

This recipe may be readily adapted. In the illustration sliced potatoes have been included. They were added about 12 minutes before the chicken was cooked.

INGREDIENTS

Serves 4

225g fresh spinach leaves, washed but not dried
2.5cm / 1in piece fresh root ginger, grated
2 garlic cloves, crushed
l fresh green chilli, roughly chopped
200ml / scant l cup water
15ml / 1 tbsp oil
2 bay leaves
1.5ml / ¼ tsp black peppercorns
1 onion, finely chopped
4 tomatoes, peeled and finely chopped
10ml / 2 tsp curry powder
5ml / 1 tsp salt
5ml / 1 tsp chilli powder
45ml / 3 tbsp natural (plain) low fat yogurt
8 chicken thighs, skinned
naan bread, to serve
natural (plain) low fat yogurt and chilli powder, to garnish

Cook the spinach leaves, Without extra water, in a tightly covered pan for 5 minutes. Put the cooked spinach, ginger, garlic and chilli with 50ml / 1/4 cup of the measured water into a food processor or blender and process to a thick purée. Set aside.

Heat the oil in a large heavy pan, add the bay leaves and black peppercorns and fry for 2 minutes. Stir in the onion and fry for a further 6-8 minutes or until the onion has browned.

Add the tomatoes and simmer for about 5 minutes.Stir in the curry powder, salt and chilli powder. Cook for 2 minutes over a medium heat, stirring once or twice.Stir in the spinach purée and the remaining measured water, then simmer for 5 minutes.

Add the yogurt, 15ml / 1 tbsp at at a time, and simmer for 5 minutes.Add the chicken thighs and stir to coat them in the sauce.

Cover and cook for 25-30 minutes until the chicken is tender. Serve on naan bread – drizzle over some yogurt and dust with chilli powder.