Quick and Easy Curry

Dinner

15 Feb

This quick and easy curry recipe has been adapted from the brilliant Hemsley and Hemsley

Ingredients

2 tbsp Brock and Morten garlic rapeseed oil
4 chicken thighs (or see our vegetarian options below)
3 tsp ground cumin
2 tsp ground corriander
3 tsp ground turmeric
2 tsp garam masala
2 tsp fennel seeds
A pinch of dried chilli
2 large onions sliced or chopped
6 garlic cloves
2 tbsp tomato puree
4 large tomatoes or a tin of chopped tomatoes
500ml vegetable stock
1 Cauliflower
2 large handfuls of spinach

Method

Add the garlic rapeseed oil to a hot pan. Season the chicken with salt and pepper, then brown for a few minutes each side until golden. Remove the chicken and set aside.

Lower the heat in the pan and add all of the spices, including the chilli. Keep moving the spices so they don’t burn and fry gently for 1 minute.

Add the onions and fry for 5 minutes before adding the garlic. Then add the tomato puree and fresh tomatoes or tinned tomatoes and turn up the heat.

Add the chicken back in and add the stock.

Add the cauliflower.

Simmer over a medium heat, covered for 35 minutes. The slower it cooks, the better. Add a little water if needed.

Add in the spinach for the last few minutes.

Serve with rice and naan bread.

For a vegetarian alternative remove the chicken from this recipe and add in some chickpeas.