So, bit of a weird one this. It’s a guest recipe post, but even though the person who gave me the recipe gave it willingly she doesn’t actually know that I’m posting it. In fact, she probably doesn’t even know who I am.
So, let’s back up a bit. I was contacted by Instaprint. They asked me to submit a recipe and in return I’d receive a recipe box with the recipes of nine other bloggers inside. Always game for a laugh (and someone who has always wanted a little recipe box of my own) I went for it and submitted my favourite mac ‘n’ cheese recipe.
I heard nothing back for ages, and then a few weeks later a very nice chap arrived at my door bearing a package. When I opened it, this was inside.
And when I opened that…
The recipe cards looks lovely, and so fancy. Apparently, you can get them from here – I think you have to design them yourself, though, I couldn’t see a set template which is a pity.
Anyway. The second part of the deal is that I would cook one of the other recipes and the one that caught my eye was this Chicken and Spinach Curry from Jo’s Kitchen.
I thought it’d be a good recipe as soon as I noticed how many spices went into the curry paste, on top of an existing curry paste…
And sure enough, I was right.
Here’s my ever-so-slightly modified version of Jo’s original recipe. Try it! It’s delicious.
- 2 tablespoons of balti/mandras curry paste
- 1 teaspoon of onion salt (or sea salt)
- Half a large red onion
- 2 cloves of smoke garlic
- A teaspoon of ginger powder
- A pinch of chilli flakes
- 1/2 teaspoon of smoked paprika
- 2 teaspoons of curry powder
- 1 teaspoon of turmeric
- 1 teaspoon of coriander
- 1 teaspoon of Chinese five spice
- 1 teaspoon of cumin
- The stalks of a large handful of coriander
- 400g carton of pasata
- Half a large red onion
- The meat from two large chicken thighs, cut into strips
- 1/2 pint of chicken stock
- The leaves from a large bunch of coriander
- A large handful of spinach
- Take all the ingredients for the curry paste and put them in a food processor together. Blend to a paste
- Gently fry the paste for a few minutes. Then turn the heat to medium-high, add the chicken and stir to coat in the paste, cooking for a minute or two
- Cut the onion into chunks and add to the pan. Cook, stirring constantly, for another couple of minutes
- Tip in the pasata and the chicken stock. Stir well and bring to the boil. Leave to reduce until the sauce is at the desired thickness
- When you're almost there, throw the torn spinach leaves and most of the coriander into the pan and stir well. Leave for another 5 minutes or so
- Serve with brown rice on the side and the remaining coriander leaves on top