|Bassenthwaite and Skiddaw|
This is what I did... the paste I used was Pataks Balti because that's what I had, but any Indian paste would be fine.
400g diced chicken breast
2 tbs yoghurt
4 fat cloves of garlic, grated
1 thumb of ginger, grated
2 tsp turmeric
2tsp ground coriander
1 tsp black onion seeds
1 seeded red chilli, finely sliced
Mix all of the above and leave to marinate for about an hour or so.
2 large onions very finely sliced
3 tbs oil
2 inch cinnamon stick
6 cardamom pods, popped open
1 red pepper, seeeds removed and cut into 1 cm dice
1 red chilli, seeded and finely sliced
2 heaped tbs curry paste
1 tin chopped tomatoes
1 large bag of spinach, washed and drained
chopped fresh coriander
In a large deep pan, fry the onion in the oil until a deep mahogany colour. Add the cinnamon stick cardamom pods, cloves, pepper and chilli. Continue frying for a little longer until fragrant.
Stir in the curry paste and add the tin of tomatoes. Fill the tin half full with water and add to the pot. Stir well, then simmer for 15 mins or so until reduced and thickened slightly. Add the spinach a handful at a time, allowing each to wilt before adding another. Once all the spinach is in and fully wilted add the yoghurt and spice coated chicken, bring to a simmer and allow to cook gently for another 15 minutes. Strew with chopped fresh coriander and serve with rice, naan, or whatever you like to have with your curry. (large spoon for me, thanks).