Poussin and spinach curry with coconut rice recipe
 This spinach and poussin curry is richly flavoured with an exciting array of spices. 4 tbsp vegetable oil1 piece cassia bark3 cloves2 green cardamom pods1 bay leaf1 dried red chilli1 tsp dried fenugreek leaves1 black cardamom pod2 poussin, spatchcocked and then cut in half2 small onions, finely chopped then crushed to a paste6 garlic cloves, crushed to a paste1 tbsp crushed fresh root ginger 1 green chilli, cut in half1 tsp ground turmeric1 tsp ground coriander1 tbsp ground cumin3 tomatoes, diced2 tbsp plain yoghurtpinch salt400g/14oz spinach400g tin chickpeas1 tsp garam masala2 tbsp chopped fresh coriander, to garnishfreshly cooked coconut rice, to servepoppadoms, to serve 4 tbsp vegetable oil 1 piece cassia bark 3 cloves 2 green cardamom pods 1 bay leaf 1 dried red chilli 1 tsp dried fenugreek leaves 1 black cardamom pod 2 poussin, spatchcocked and then cut in half 2 small onions, finely chopped then crushed to a paste 6 garlic cloves, crushed to a paste 1 tbsp crushed fresh root ginger 1 green chilli, cut in half 1 tsp ground turmeric 1 tsp ground coriander 1 tbsp ground cumin 3 tomatoes, diced 2 tbsp plain yoghurt pinch salt 400g/14oz spinach 400g tin chickpeas 1 tsp garam masala 2 tbsp chopped fresh coriander, to garnish freshly cooked coconut rice, to serve poppadoms, to serve Method Heat the oil in a casserole or large saucepan and fry the cassia bark, cloves, green cardamom, bay leaf, dried red chilli, fenugreek and black cardamom until they start to pop. Add the poussin and cook until brown on all sides. Remove the poussin from the pan and set aside. Add the onion, garlic, ginger and green chilli to the pan, then add the turmeric, ground coriander and cumin. Increase the heat to high, add the tomato and cook for 2 minutes before adding the yoghurt. Add the poussin back to the pan. Add the salt, cover with 400ml/14fl oz water and bring to the boil. After 1 minute, cover the pan with the lid, lower the heat and simmer for 1 hour.Once the meat is cooked, remove the lid, add the spinach, chickpeas and garam masala and reduce any remaining liquid until the oil seeps to the edges of the pan. Garnish with the fresh coriander and serve with coconut rice and poppadoms. Heat the oil in a casserole or large saucepan and fry the cassia bark, cloves, green cardamom, bay leaf, dried red chilli, fenugreek and black cardamom until they start to pop. Add the poussin and cook until brown on all sides. Remove the poussin from the pan and set aside. Heat the oil in a casserole or large saucepan and fry the cassia bark, cloves, green cardamom, bay leaf, dried red chilli, fenugreek and black cardamom until they start to pop. Add the poussin and cook until brown on all sides. Remove the poussin from the pan and set aside. Add the onion, garlic, ginger and green chilli to the pan, then add the turmeric, ground coriander and cumin. Increase the heat to high, add the tomato and cook for 2 minutes before adding the yoghurt. Add the poussin back to the pan. Add the salt, cover with 400ml/14fl oz water and bring to the boil. After 1 minute, cover the pan with the lid, lower the heat and simmer for 1 hour. Add the onion, garlic, ginger and green chilli to the pan, then add the turmeric, ground coriander and cumin. Increase the heat to high, add the tomato and cook for 2 minutes before adding the yoghurt. Add the poussin back to the pan. Add the salt, cover with 400ml/14fl oz water and bring to the boil. After 1 minute, cover the pan with the lid, lower the heat and simmer for 1 hour. Once the meat is cooked, remove the lid, add the spinach, chickpeas and garam masala and reduce any remaining liquid until the oil seeps to the edges of the pan. Once the meat is cooked, remove the lid, add the spinach, chickpeas and garam masala and reduce any remaining liquid until the oil seeps to the edges of the pan. Garnish with the fresh coriander and serve with coconut rice and poppadoms. Garnish with the fresh coriander and serve with coconut rice and poppadoms.