Chicken Vandail with Spinach

Name: Chicken Vandail with Spinach
Total time: 2700 s
Yield: 4 - 6 servings
Cuisine: British
Ingredients: 2 tbsp vegetable oil; 2 clove; 1 star anise; 4 cm piece cinnamon stick; 1 tsp ground cumin; 1 tsp salt; 2 small onions, chopped; 5 cloves garlic, crushed (more if you prefer); 1/2 tsp chilli powder (normally 2 tsp); 1/2 tsp ground fenugreek; 1/2 tsp turmeric; 6 vine tomatoes, halved then sliced; 1 kg chicken thighs, roughly chopped; large handful baby spinach; 1 tbsp white wine vinegar; 1 tsp sugar; Fresh coriander, to garnish

Caroline Allen @cook_11872556

Bristol UK

A warming and fragrant curry from Pondicherry, India. Vindail is the french word for vindaloo, so as you can imagine this curry can be quite hot, unless you use less chilli power to reduce the heat, this then allows the other spices to really shine through. A perfect recipe for the #currycontest and those cosy autumn nights in near the fire.

Caroline Allen @cook_11872556

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Ingredients

45 mins

4 - 6 servings

2 tbspvegetable oil
2clove
1star anise
4 cmpiece cinnamon stick
1 tspground cumin
1 tspsalt
2small onions, chopped
5 clovesgarlic, crushed (more if you prefer)
1/2 tspchilli powder (normally 2 tsp)
1/2 tspground fenugreek
1/2 tspturmeric
6vine tomatoes, halved then sliced
1 kgchicken thighs, roughly chopped
large handful baby spinach
1 tbspwhite wine vinegar
1 tspsugar
Fresh coriander, to garnish

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Steps

45 mins

1

Chop your onions, chicken and tomatoes, crush your garlic and have all the spices near the pan to make it quick and easy. (No stress here)
2

Heat the oil in a karahi or heavy based saucepan over a low-medium heat and add the cloves, cinnamon and star anise. Fry for a minute or so until you can smell the fragrance of the spices. Be careful not to burn them.
3

Add the chopped onions and fry for a further 10 minutes until soft and slightly golden. Add the crushed garlic and ground cumin and continue to fry for another minute whilst stirring.
4

Add the rest of the spices and stir in for 30 seconds on a low heat. Then add the tomatoes and cook for a further 5 minutes until the tomatoes begin to soften.
5

Add the chopped chicken and stir until the chicken is well coated with the spices. Cook for a few minutes whilst stirring.
6

Season with salt and just cover the chicken with hot water. Cover the pan and cook on a medium heat for 30 minutes, stirring occasionally.
7

After 30 minutes, remove the lid and add the sugar and white wine vinegar and cook on a high heat for 10 more minutes until the sauce thickens. Add the spinach 2 minutes before the end of the cooking time. Serve with basmati rice and naan breads and a sprinkling of coriander.