This weeknight curry borrows from the Indian classic palak murgh, but simplifies both the ingredients and the cooking process. It goes brilliantly with rice or naan.
1 tsp salt
1 tsp turmeric
2 tsp garam masala
1 tsp ground coriander
½ tsp ground cumin
1 tsp chilli powder (optional)
750g chicken thigh fillets, cut into 5cm pieces
½ cup Greek-style yoghurt
50g butter or ghee
1 brown onion, roughly chopped
4 cloves garlic, bruised
1 tsp grated ginger
1 cup green peas
560g baby spinach leaves
Mix the salt, turmeric, garam masala, coriander, cumin and chilli, if using, in a small bowl. Place the chicken in a large bowl and add half the spice mix and half the yoghurt, stirring to combine. Set aside to marinade for an hour.
Heat a medium saucepan over medium heat and add half the butter or ghee. Add the onion, garlic and ginger and fry until fragrant. Add the remainder of the spice mix and stir to combine. Add the peas and half a cup of water (or stock) and bring to a simmer. Add the spinach leaves and stir until the spinach is wilted, then remove from heat. Transfer the contents of the saucepan to a blender and carefully blend to a smooth paste with the remaining yoghurt.
Heat a large frypan over high heat and add the remaining butter. Fry the chicken pieces in batches until well browned. Return all the chicken to the pan and pour over the spinach mixture. Reduce the heat to low-medium and simmer for around eight minutes, until the chicken is cooked through.
Tip: Spices are much more fragrant when they're fresh, so try to buy them in small quantities and keep them in airtight containers. If you don't use a lot of spices, mixes such as garam masala are a great option.
Also try: my mango lassi parfait