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Prep Time: 1 Minutes Cook Time: 35 Minutes |
Ready In: 36 Minutes Servings: 4 |
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Since moving to Austria I got tired with the Curries served up here. So I made something better. Ingredients:
2 small onions |
2 tablespoons madras curry powder |
1 teaspoon ground ginger |
1 teaspoon ground cloves |
1 cinnamon stick (3 inches) |
1 teaspoon sugar |
1 tablespoon white wine vinegar |
2 cloves garlic |
100 g chopped spinach |
600 g chicken breasts |
400 ml of tinned tomatoes with juice |
1/2 chicken stock cube |
Directions:
1. Pre-heat oven to 200°C.
2. Roast onions for one hour.
3. Using a food processor chop onions finely.
4. Now grind cinamon finely and add to onions.
5. Add ginger, cloves, vinegar, garlic and curry powder.
6. Blend untill a reasonably thick paste is formed.
7. Chop chicken into cubes and fry in a non stick wok for 2 minutes.
8. Add paste, mix and cook for another 2 minutes at a highish temperature.
9. Blend tomatoes and add to the wok, mix and then reduce heat to a simmer.
10. Mix 200ml of boiling water with the 1/2 stock cube and add as much to the curry as you can without making the sauce too watery.
11. Then add the sugar.
12. Leave to simmer for 30 minutes.
13. 2 minutes from the end add the chopped spinach.
14. Then serve with ice cold beer.
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