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11 December 2012,22:38 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Put the cooked spinach, ginger, garlic and chili with ¼ cup water into a food processor or blender and process to a thick puree. Set aside.
  • Heat the oil in a large heavy pan, add the bay leaves and black peppercorns and fry for 2 minutes. Stir in the onion and fry for a further 5 minutes or until the onion has browned.
  • Add the tomatoes and simmer for about 3-5 minutes.
  • Stir in the curry powder, salt and chili powder. Cook for 2 minutes over a medium heat, stir once or twice.
  • Stir in the spinach puree and the remaining water, then simmer for 5 minutes. Add the yogurt and simmer for 5 minutes.
  • Add the chicken thighs and stir to coat them in the sauce. Cover and cook for 20 minutes until the chicken is tender.
  • Serve on naan bread, drizzle over some yogurt and dust chili powder.


  • 250 grams fresh spinach leaves, washed but not dried
  • 2.5 cm  piece fresh root ginger, grated
  • 2 garlic cloves, crushed
  • 1 fresh green chili, roughly chopped
  • 220 ml water
  • 20 ml IDHAYAM sesame oil
  • 2 bay leaves
  • ½ teaspoon black peppercorns
  • 1 onion, finely chopped
  • 5 tomatoes, peeled and finely chopped
  • 2 teaspoon curry powder
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 50 ml natural (plain) low fat yogurt
  • 9 chicken thighs, skinned
  • Naan bread, to serve
  • Natural low fat yogurt and chili powder, to garnish

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