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Chicken in Tomato Crème Fraiche with Fresh Spinach
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Chicken in Tomato Crème Fraiche with Fresh Spinach
- Preparation time: 15 minutes
- Cooking time: 35 minutes
-
Total time:
50 minutes
Serves: 4
Ingredients
- 4 tbsp vegetable oil
- 1 small onion, finely diced
- 1 clove garlic, finely diced
- 1 tsp finely diced fresh ginger
- 1 small chilli, or to taste, diced
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 300g tomatoes, peeled and chopped
- ¼ tsp garam masala
- Salt
- 4 skinned chicken breast fillets, cut into 2.5cm chunks
- 450g baby spinach
- 5 tbsp crème fraîche
Method
- Heat the vegetable oil in a wide pan over a medium heat. Add the onion, garlic, ginger and chilli and fry, stirring regularly, until the onion is soft and golden.
- Mix in the cumin, coriander and turmeric and continue to stir for about 3 minutes before adding the tomatoes. Fry briskly, stirring occasionally to ensure the tomatoes don't stick and burn.
- When the tomatoes form a thick paste that releases a little oil in the pan when a spoon is drawn through the mixture, stir in the garam masala and salt to taste. Cook for a further minute then mix in the chicken. Keep stirring until the chicken is sealed and coloured, then stir in the spinach, a handful at a time, adding more as it wilts.
- Stir in the crème fraîche. As soon as the mixture begins to bubble, reduce the heat and simmer very gently for about 17 minutes or until the chicken is tender. Under- or over-cooking will result in chewy chicken.
- Serve now, or cool and reheat when needed. This is particularly good eaten with warm naans and a dish of mango chutney.
Comments
This recipe was first published in Wed Oct 01 01:00:00 BST 2003.
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