Agra Ginger Chicken
Servings: 4 people
Calories: 572kcal
Ingredients
- 750 g Chicken Thighs bone in but skinnned
- 400 g Chopped Tomatoes 1 tin to most of us!
- 2 large White Onions thinly sliced
- 5 cm Root Ginger peeled and finely grated
- 200 g Baby Spinach
- 1 Lime zested
- 6 cloves Garlic peeled and finely grated
- 450 ml Water
- 3 tbsp Garam Masala
- 4 Green Cardamom Pods
- ½ tsp Ground Turmeric
- ½ tsp Chilli Powder
- 1 tsp Sugar
- ½ tsp Salt
- 1 small Bunch of Coriander roughly chopped
- 2 tbsp Oil we always use Rapeseed oil
Instructions
- Heat the oil in a sauté pan or wok over a medium to high heat. When hot add the onions and fry for around 5 minutes until the onions have begun to soften
- Add the garlic and ginger to the onions and continue to fry for another 3 minutes taking care to keep things moving in the pan so that the garlic and ginger don't burn
- Add the garam masala, cardamom, turmeric, chilli power and the chicken thighs and fry for another 5 minutes turning the chicken so that it is thoroughly coated and starting to brown
- Add the tomatoes, salt, sugar and water and bring to the boil. Turn the heat down to low and simmer for 40 minutes or so before adding the spinach and lime zest
- Once the spinach has wilted into the curry add the coriander, stir through and take the curry off the heat
- Leave to mature for at least one day! Don't be tempted to eat it on the day you make it, it simply won't be as good. Heat it through gently when you are going to eat it and enjoy it with some freshly homemade naan bread. Enjoy!
Nutrition
Calories: 572kcal | Carbohydrates: 21g | Protein: 35g | Fat: 40g | Saturated Fat: 9g | Cholesterol: 184mg | Sodium: 634mg | Potassium: 1018mg | Fiber: 6g | Sugar: 7g | Vitamin A: 5086IU | Vitamin C: 36mg | Calcium: 137mg | Iron: 4mg