Rowena G's Recipes


Recipe by
40 miutes
Prep: 20 minutes | Cook: 30 minutes | Servings: 4 persons

Really tasty meal for four.

  • 12 cashew nuts
  • 2 chicken breasts or 8 Chicken Thighs, de-boned and skinned
  • 400g spinach
  • 1/4 cup cooking oil
  • 1 medium onion, peeled and sliced
  • 8 – 10 peeled garlic cloves
  • 3 cm long piece of ginger
  • 1 medium tomato, skinned and chopped
  • 1 tsp cumin seeds
  • 1 cardamom pod
  • 3–4 cloves
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • salt, to taste
  1. Put the cashew nuts into a little lukewarm water to soak for 15 minutes
  2. Cut the chicken into bite-sized pieces
  3. Chop the spinach roughly. If using baby spinach, you can forego this step.
  4. Make the ginger-garlic paste – put the garlic cloves, ginger and cashew nuts into a blender along with a few tablespoons of water and blend.
  5. Heat the oil in a pan and add the cumin, cardamom and cloves, fry for 30 seconds then add the onions and fry on a low to medium heat until the onions caramelise
  6. Add the ginger-garlic paste, chopped tomatoes, chilli powder, coriander, turmeric and salt. Saute for 8-10 minutes on low to medium heat or until the masala is thick and shiny. Add water as required to keep the masala from burning.
  7. Add the chicken pieces, 1 cup water and cook on a low heat, bubbling gently until tender. Add more water if required.
  8. Add the chopped spinach leaves and cook for 2 minutes more. Serve with Indian bread or rice.

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