8 oz/225 g fresh spinach leaves
8 skinless chicken thighs pieces
1 onion finely chopped
2 garlic cloves (finely chopped)
1 tbsp finely grated ginger
1 green chili
4 tbsp water
4 cloves
4-6 cardamom seeds
½ tsp grated cinnamon stick
2 tsp coriander powder
1 tsp cumin powder
½ tsp chili powder
1 tsp turmeric
1 tsp paprika powder
8 black peppercorns
½ cup chicken stock or water
1 tbsp curry paste
1-2 bay leaves
4 tbsp yogurt plus extra to garnish
1 cup canned tomatoes, drained
salt to taste
4 tbsp oil




  • Clean the spinach and place the spinach in a large pan with just a little water, cover and cook for 4 minutes, or until wilted.
  • Transfer to a food processor or blender and add the green chili, ginger, garlic and water. Process until smooth.
  • Heat the oil in the pan. Add the peppercorns and bay leaf and cook over low heat, stirring constantly, for 1-2 minutes.
  • Add the onion and cook for 7 minutes or until gold.
  • Add the tomatoes and cook for 2 minutes breaking them up with a wooden spoon. Add the chili powder, curry paste and salt to taste.
  • Stir in the spinach leaves and chili puree with the stock and simmer for 5 minutes.
  • Add the yogurt, 1 tbsp at a time, stirring well after, for and additional 5 minutes.
  • Finally, add the chicken and stir well, then cover and simmer for 30 minutes, or until tender and coked through.
  • Serve immediately garnished with extra yogurt.