Ingredients;
1 jar of Patak’s curry paste, not the sauce, the paste, available in tesco, supervalu or dunnes, (THIS JAR OF PASTE WILL MAKE 3-4 CURRIES, KEEPS IN FRIDGE AFTER OPENING)
4 Chicken fillets, ask butcher to dice into bite sized chunks for you
Cumin seeds, 1 teaspoon, optional extra for flavour
Ghee butter 2 tbsps or used 2 tbsps of cold pressed rapeseed oil
1 large onion – diced
1 large green pepper – cut into bite sized chunks
1 large red pepper – cut into bite sized chunks
2 fistfuls of cherry tomatoes, halved
1 x tin of chickpeas, drained and rinsed well with water
1 x tin of chopped tomatoes
1 small bag of spinach, fresh, roughly chopped or used 3-4 frozen spinach cubes
Fresh coriander bunch, chopped roughly, optional, sprinkle over curry when serving
1 Cupful of uncooked rice, cook to packet instructions
Small mug of water, slowly added bit by bit as flavour develops
Method;
Measure and prep all ingredients
Heat pan
Melt ghee butter or add oil
Add cumin seeds if using, fry off in oil until you release that flavour, you will smell it
Add onion, fry on medium heat until translucent, don’t brown onion
Add a quarter to a third (depending on how spicy you like it) of the patak’s curry paste to the pan
Fry off with the onions for roughly 2 minutes
Add a tiny dash of water to stop paste from burning
Add chicken to pan and fry to seal meat, 2-3 minutes
Add peppers & fry off for 2-3 minutes
Add cherry tomatoes and fry off for a few minutes until tomatoes start to soften
Add chickpeas
Add tinned tomatoes, bring back up the heat & then leave to simmer for 20-30 mins
Add remaining water
If using frozen spinach, add to curry before you put rice on. Fresh spinach
Put on your rice to cook
When rice is cooked, drain and leave to sit for 5-10 mins
If using fresh spinach, add in while rice is sitting and just allow to wilt into curry
Sprinkle with fresh coriander to serve if using
Enjoy
