Friday, 13 April 2007

Bill Granger - curry night!

There's something immensely pleasurable about making (and then eating) curry. I suspect it's partly because the quantities don't need to be exact; it is allowed to look sloppy; it is very forgiving (unless you go overboard with chillies) and it's easy to eat. Oh, and it almost always turns out tasty, which helps. Yesterday we spent an afternoon at home after a morning shopping (where we discovered the most amazing bread, in a bakery/deli I hadn't known existed: bonus) and it was almost hot, so I sat outside with my book for a while and then flicked through a few cookbooks and decided to make Bill Granger's fragrant chicken and spinach curry and cumin, mint and coriander yoghurt, because I had some boneless chicken thighs that needed using up and was in the mood for curry.

This curry recipe isn't particularly innovative but it works, in a simple but flavoursome way. The recipe is below for anyone interested, which to be honest I would be because it was surprisingly lovely. It really did taste fragrant and spicy all at once, without being too rich or too hot and it worked beautifully with thr coriander, mint and cumin yoghurt, which was simply natural yoghurt, ground cumin, chopped fresh mint and coriander, grated ginger, chopped deseeded green chilli, seasoning, mixed together and topped with toasted cumin seeds. I didn't take a photo of the yoghurt but Simon did manage a snap of the curry before we dived in.

Fragrant chicken and spinach curry (serves 4)
2tbsp vegetable oil
1 large onion, chopped
2tsp ground cumin
2tsp ground coriander
½tsp turmeric
pinch of cayenne pepper
2 garlic cloves, crushed
1tbsp freshly grated root ginger
750g (1lb 10oz) boneless chicken thighs, cubed
1 x 400g tin chopped tomatoes
½tsp salt
2tsp soft brown sugar
1tbsp fresh lime juice
90g (3¾oz) baby spinach leaves, finely chopped
large handful fresh coriander, chopped
steamed rice, to serve

1 Heat the oil in a large heavy-based pan over a medium heat. Add the onion and cook, stirring for 5 to 6 minutes until the onion is soft. Add the spices, garlic, ginger and cook, stirring for 2 minutes more. Add the chicken and increase the heat to medium high. Cook stirring often until the chicken is browned – about 5 minutes.
2 Stir in the tomatoes and salt and bring to simmering point. Reduce the heat to low, cover the pan and simmer gently for 15 minutes. Add the brown sugar, lime juice and baby spinach and stir until the spinach has just wilted. Remove from the heat, sprinkle with the chopped coriander and serve with steamed rice.


pistachio said...

A nice sounding simple curry, perfect for when you don't feel like faffing around in the kitchen for too long. I bet it was lovely with the cumin yogurt. Thanks for posting the recipe.

pi xxx

Kelly-Jane said...

It looks delicious! A curry night now and then is a lovely thing :)


Kathryn said...

Thanks both - it was delicious and simple!

Freya and Paul said...

Sounds really good! I love homemade curries and this seems like a good one, Bill Granger or not!