Creamy chicken and spinach curry

Instructions

1 Heat 1 tablespoon of the oil in a large non-stick pan. Add onion and garlic. Cook, while stirring, for 2-3 minutes then stir in ginger. Continue to cook, stirring, for 2-3 more minutes until onion just turns soft. Remove onion mixture from pan. Set aside.

2 Heat remaining oil in the same pan. Add chicken and stir-fry until lightly browned. Stir in curry powder and fenugreek (if using). Cook for about 1 more minute then remove pan from heat.

3 Place onion mixture, spinach (plus any liquid) and coriander in a blender or food processor. Blend until spinach is very finely chopped. Add evaporated milk and blend until sauce is smooth.

4 Return pan to heat and add spinach mixture. Allow sauce to come to the boil then lower heat and simmer 5-10 minutes, or until chicken is cooked through. To check, cut a chicken piece in half to ensure there is no pink in the middle.

5 Season to taste then serve on rice with poppadums and Carrot and cucumber raita on the side.