Serves 4
Ingredients
10g butter
2 tbsp sunflower oil
2 large onions, roughly chopped (I mixed a red and white)
3 garlic cloves, sliced
25g root ginger, peeled and roughly chopped
2-3 tbsp medium curry paste
1 tbsp tomato puree
4 boneless, skinless chicken breasts
175ml boiling water
1/2 tsp salt flakes
1 tsp caster sugar
4 fresh ripe tomatoes (I used canned)
200g baby spinach leaves
Instructions
1. Melt the butter with half the oil in a large pan. Add onions, garlic and ginger, then cover with a lid and cook for 15 minutes over low heat until very soft. This may need stirring occasionally.
2. Remove the lid and turn up the heat. Cook the onion for 2-3 minutes more, stirring constantly.
3. Add the curry paste to the pan and turn down the heat. Cook for 3 minutes more. Remove from the heat and stir in the tomato puree.
4. Blitz the onion mixture ina blender until smooth. Set aside.
5. Cut the chicken into bite sized chunks. PLace the pan back over medium heat and add the remaining oil and chicken. Fry for 3 minutes until lightly covered all over.
6. Add the onion mixture, water, salt, sugar and tomatoes. Bring to the simmer and cook for 4 minutes. Add the spinach in a few handfuls at a time, allowing to soften in between each. Cook for a further minute until the chicken is cooked through.
Adapted from The Hairy Biker's Great Curries
