Palak Chicken (Chicken in Spiced Spinach Sauce)

• 300 g Spinach
• 2 tbsp Ghee
• 1 large Yellow onion
• 20 g Ginger root, peeled
• 4 cloves Garlic
• 1 piece Green chili pepper
• 2 medium Tomato, ripe
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 1 tsp Garam masala
• 700 g Chicken thighs, boneless, skinless
• 80 ml Double cream

1. Bring a saucepan of water to the boil. Add the spinach and cook for 45 to 60 seconds until just wilted, then drain and cool under cold running water. Squeeze out excess water and blend to a smooth purée with a splash of water if needed.
2. Finely slice the onion. Grate the ginger and crush the garlic, then finely chop the green chilli. Roughly chop the tomatoes.
3. Heat the ghee in a large frying pan over a medium heat. Add the onion and cook for 8 to 10 minutes, stirring, until soft and lightly golden. Stir in the ginger, garlic and green chilli and cook for 1 minute until fragrant.
4. Add the tomatoes, ground cumin and ground coriander. Cook for 6 to 8 minutes, stirring, until the tomatoes break down and the mixture looks thick and glossy. Stir in the garam masala for 30 seconds.
5. Add the chicken thighs and stir to coat in the spiced base. Pour in the spinach purée and bring to a gentle simmer. Cook for 12 to 15 minutes, stirring occasionally, until the chicken is cooked through and the sauce is a rich green.
6. Lower the heat and stir in the double cream. Warm gently for 2 minutes without boiling, then taste and adjust seasoning if needed. Serve hot with basmati rice or warm chapatis.

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