- Serves: 4
- Cook Time: 50 minutes
- Prep Time: 20 minutes
- Effort: easy
- 15 g butter
- 2 tbsp sunflower oil
- 2 large onions, roughly chopped
- 3 garlic cloves, sliced
- 25 g fresh root ginger, roughly chopped
- 3 tbsp medium curry paste, or balti curry paste
- 1 tbsp tomato purée
- 4 boneless, skinless chicken breasts, cut in to bite-sized chunks
- ½ tsp sea salt
- 1 tsp caster sugar
- 4 fresh ripe tomatoes, quartered
- 200 g baby spinach leaves
Tips and Suggestions
Serve with warmed naan bread or freshly cooked rice
1. To prepare the sauce base, melt the butter with 1 tablespoon of the oil in a large non-stick frying pan. You need a pan with a lid but if you don't have one handy, use a large non-stick saucepan instead. Add the onions, garlic and ginger to the pan, then cover with a lid and cook over a low heat for 15 minutes until very soft, stirring occasionally.
2. Remove the lid from the pan and turn up the heat. Cook the onion mixture for 2-3 minutes more, stirring constantly until well coloured. Add the curry paste to the pan, turn down the heat slightly and cook with the onions for 3 minutes more, stirring frequently. Remove the pan from the heat and stir in the tomato purée.
3. Blitz the spiced onions with a stick blender or tip them into a food processor and blend until as smooth as possible. Tip the onion mixture into a bowl and set aside. If you like, you can keep the mixture, covered, in the fridge for up to 3 days.
4. Place the pan used to cook the onion mixture back over a medium heat and add the remaining oil and the chicken pieces. Fry the chicken for 3 minutes, turning often, until lightly coloured all over.
5. Add all the spiced onion mixture, 175ml just-boiled water, salt, sugar and tomatoes, bring to a simmer and cook for 4 minutes. Add the spinach in a few handfuls, allowing each to soften a little before adding the next. Cook for a further minute, stirring regularly, or until the chicken is cooked through, the tomatoes are softened and the spinach has wilted.
Want to try more curry recipes? See all of our Indian recipes.
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