Chicken & Spinach Balti

A deliciously tender chicken curry which is very simple to make – perfect for a mid-week meal!  Popeye would love this dish!
Servings: 2 yield(s)
Prep Time: 75 mins
Cook Time: 20 mins
Total Time: 95 mins
    For the marinade
  • 2.5 cm fresh ginger (peeled & finely chopped)
  • 2 garlic cloves (peeled & finely chopped)
  • 1 lime (juice only)
  • 1/2 tsp ground coriander
  • 1/2 tsp chilli powder
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1 pinch salt
  • 2 chicken breasts (cut into bite-sized pieces)
  • 75 ml natural yogurt
  • For the curry
  • 1 tbsp vegetable oil
  • 1 red onion (peeled & finely sliced)
  • 2 tomatoes (seeds removed & finely chopped)
  • 1 tbsp tomato puree
  • splash of water
  • 75 ml double cream
  • 150 g baby spinach leaves
  • To serve
  • small handful of fresh coriander (finely chopped)
  • 100 g basmati rice (cooked as per packet instructions)
  1. Place all the marinade ingredients into a bowl and mix thoroughly so that all the chicken is fully coated. Cover the bowl with cling film and place in the refrigerator to marinate for at least 15 minutes but ideally 1 hour.
  2. For the curry, in a large pan heat the oil and fry the onions for 2-3 minutes until softened. Add the tomatoes and tomato puree and gently cook for a further minute.
  3. Add the chicken including the marinade with a splash of water. Pour in the cream and leave to simmer for 15 minutes until the chicken is fully cooked through.
  4. Add the spinach and mix through until it is fully wilted.
  5. Serve the curry with the rice and a sprinkling of coriander, enjoy!