Chicken & spinach curry with fast flatbread

Name: Chicken & spinach curry with fast flatbread
Prep time: 5 min
Cook time: 1 h 25 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 tbsp Essential Sunflower or Olive Oil; 2 pack/s 2 Essential British Chicken Legs; 1 tbsp Essential Butter; 2 Essential Onions, thinly sliced; 5 clove/s garlic, finely grated; 30 g piece ginger, finely grated; 1 tsp chilli flakes, plus extra to serve, if liked; 2 tsp Cooks’ Ingredients Medium Curry Powder; 500 g frozen Essential Whole Leaf Spinach, defrosted; 2 Essential Tomatoes, roughly chopped; 200 ml chicken or vegetable stock, hot, made with a cube

Let this tender chicken curry simmer to itself, then serve with the flatbread for a Friday night feast.

4.5 out of 5 stars(3) Rate this recipe

HealthyHigh protein2 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook1 hr 25 mins
Total time1 hr 30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 tbsp Essential Sunflower or Olive Oil
2 pack/s 2 Essential British Chicken Legs
1 tbsp Essential Butter
2 Essential Onions, thinly sliced
5 clove/s garlic, finely grated
30g piece ginger, finely grated
1 tsp chilli flakes, plus extra to serve, if liked
2 tsp Cooks’ Ingredients Medium Curry Powder
500g frozen Essential Whole Leaf Spinach, defrosted
2 Essential Tomatoes, roughly chopped
200ml chicken or vegetable stock, hot, made with a cube

For the flatbread

200g Essential Self Raising Flour , plus extra for rolling
1½ tbsp Essential Sunflower or Olive Oil

Put the oil in a wide, heavy-based pan. Season the chicken, then gently brown in the oil, allowing as much fat as possible to run from the skin, about 10 minutes.
For the bread, combine the flour, a pinch of salt, the oil and 100-125ml warm water in a large bowl to give a soft dough. Knead for 5 minutes, return to the bowl and cover with a clean, damp tea towel. Leave for 20 minutes.
Move the chicken to a plate. Add the butter, onions and 1 tbsp water to the pan, then cover and cook gently for 15 minutes, stirring occasionally, or until the onion is soft and getting sticky. Stir in the garlic and ginger, cook for 2 minutes, then add the chilli flakes and curry powder and cook for 1 minute more. Stir in the spinach, tomatoes and stock, then return the chicken to the pan. Season, cover and simmer gently for 50-55 minutes, uncovering halfway through, until the chicken is thoroughly cooked, the juices run clear with no pink meat and the sauce has reduced a little.
As the curry cooks, finish the bread. Divide the dough into 4 on a floured surface and roll into 21cm rounds. Heat a frying pan until smoking. Cook the bread, 1 at a time, for 30-60 seconds per side, until browned patches appear. Serve the curry sprinkled with extra chilli flakes, if liked, and the bread for dipping.

Cook’s tip

Cooking good-value cuts of chicken on the bone enriches the sauce and adds flavour. If short on time, this could be made using chicken thigh fillets – simmer for 40 minutes, or until tender and cooked through. Pick up a pack of flame-baked naans to go on the side.

Typical values per serving when made using specific products in recipe