Chicken with spinach recipe
 Try this healthy curry recipe packed full of spinach goodness. Each serving provides 266kcal, 33g protein, 6.5g carbohydrate (of which 6g sugars), 11g fat (of which 1.5g saturates), 4g fibre and 0.6g salt. 500g/1lb 2oz spinach leaves, washed4 tbsp vegetable oil3 cardamom pods2 bay leaves5cm/2in piece cinnamon stick3-4 green chillies, pricked with a knife1 large onion, chopped2cm/¾in piece ginger, peeled and chopped1 head garlic, peeled, cloves left whole3 large tomatoes, cut into quarters 800g/1lb 12oz chicken pieces, skin removed2 tsp ground coriander1½ tsp garam masalasalt and freshly ground black pepper4 tbsp plain yoghurt, stirred basmati rice, cooked according to packet instructions, to serve 500g/1lb 2oz spinach leaves, washed 4 tbsp vegetable oil 3 cardamom pods 2 bay leaves 5cm/2in piece cinnamon stick 3-4 green chillies, pricked with a knife 1 large onion, chopped 2cm/¾in piece ginger, peeled and chopped 1 head garlic, peeled, cloves left whole 3 large tomatoes, cut into quarters 800g/1lb 12oz chicken pieces, skin removed 2 tsp ground coriander 1½ tsp garam masala salt and freshly ground black pepper 4 tbsp plain yoghurt, stirred basmati rice, cooked according to packet instructions, to serve Method In a food processor, blend the spinach to a purée using one or two tablespoons of water to loosen the mixture. Set aside.Heat the vegetable oil in a pan over a medium heat. Add the cardamom pods, bay leaves and cinnamon and fry for 20-30 seconds. Add the green chillies and onion and continue to fry for 4-5 minutes, or until caramelised.Meanwhile, blend the ginger, garlic and tomatoes to a smooth paste in the food processor. When the onions have caramelised, add the paste, chicken pieces and remaining spices to the pan and stir well to combine. Season, to taste, with salt and simmer for 12-15 minutes, stirring regularly.Add the yoghurt, stir well and continue to simmer the mixture until the sauce has thickened and almost dried out. Stir in the spinach purée and continue to simmer for 10-12 minutes, or until the chicken has cooked through. Season, to taste, with salt and freshly ground black pepper, then serve with rice. In a food processor, blend the spinach to a purée using one or two tablespoons of water to loosen the mixture. Set aside. In a food processor, blend the spinach to a purée using one or two tablespoons of water to loosen the mixture. Set aside. Heat the vegetable oil in a pan over a medium heat. Add the cardamom pods, bay leaves and cinnamon and fry for 20-30 seconds. Heat the vegetable oil in a pan over a medium heat. Add the cardamom pods, bay leaves and cinnamon and fry for 20-30 seconds. Add the green chillies and onion and continue to fry for 4-5 minutes, or until caramelised. Add the green chillies and onion and continue to fry for 4-5 minutes, or until caramelised. Meanwhile, blend the ginger, garlic and tomatoes to a smooth paste in the food processor. Meanwhile, blend the ginger, garlic and tomatoes to a smooth paste in the food processor. When the onions have caramelised, add the paste, chicken pieces and remaining spices to the pan and stir well to combine. Season, to taste, with salt and simmer for 12-15 minutes, stirring regularly. When the onions have caramelised, add the paste, chicken pieces and remaining spices to the pan and stir well to combine. Season, to taste, with salt and simmer for 12-15 minutes, stirring regularly. Add the yoghurt, stir well and continue to simmer the mixture until the sauce has thickened and almost dried out. Add the yoghurt, stir well and continue to simmer the mixture until the sauce has thickened and almost dried out. Stir in the spinach purée and continue to simmer for 10-12 minutes, or until the chicken has cooked through. Season, to taste, with salt and freshly ground black pepper, then serve with rice. Stir in the spinach purée and continue to simmer for 10-12 minutes, or until the chicken has cooked through. Season, to taste, with salt and freshly ground black pepper, then serve with rice.