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Butter chicken, potato and spinach curry
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1 tbsp vegetable oil
6 large chicken thighs, trimmed of excess fat
1 onion, finely chopped
650g pack charlotte potatoes, halved
150g jar Bart Veeraswamy Butter Chicken Curry Paste
350ml passata with onion and garlic
100ml chicken stock
235g pack Waitrose Washed Spinach, roughly chopped
100ml double cream
Finely chopped coriander
1. Heat the oil in a large, deep and wide non-stick frying pan, and when hot, add the chicken thighs, skin-side down. Cook for 6-7 minutes until lightly browned; remove with tongs to a plate and set aside.
2. Stir in the onion and cook for 5 minutes over a medium heat until just softened. Add the potatoes, curry paste, passata and stock, and bring to the boil. Return the chicken to the pan, skin-side up, in an even layer. Cover with a tight-fitting lid, reduce the heat to a simmer and cook for 35-40 minutes, stirring occasionally, until the potatoes are tender and the chicken is cooked through; add a splash of water if it starts to look dry.
3. Stir in the spinach, in batches, until wilted. Mix in the cream, bring to a boil and cook for a few minutes, then remove from the heat. Check the seasoning, top with the chopped coriander and serve immediately, with pilau rice, popaddoms and kachumba, if liked.
Typical values per serving: