Chicken, Potato and Spinach Curry

This chicken, potato and spinach curry is such a warming, filling winter’s meal. Marinate the meat, brown it off in a pan, then pop it all in the slow cooker and leave it to let the magic happen.

Ingredients

• 1 brown onion peeled
• 3 cms ginger peeled
• 4 garlic cloves peeled
• 6 chicken thighs free-range
• 2 tbs peanut oil
• 400 g potatoes peeled cut into 3cm pieces
• 1/2 long red chilli finely diced
• 1 tbs ground cumin
• 2 tsp turmeric
• 2 tsp ground coriander
• 1 tsp paprika
• 1 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 400 mls coconut cream
• 1 cup chicken stock (liquid)
• 2 fresh bay leaves
• 200 g baby spinach leaves
• 1 handful coriander *to serve

• Method

  • STEP 1Coarsely grate onion, ginger and garlic. Combine with chicken thighs, cover, and refrigerate for 1 hour to marinate.
  • STEP 2Heat 1 tbsp of oil in a frypan over high heat. Remove chicken from marinade, reserving it, and cook in batches for 3-4 minutes on each side until nicely golden. Transfer to the bowl of a slow cooker as they’re done. Top with potatoes.
  • STEP 3Add remaining 1 tbsp oil to the frypan with reserved marinade and cook for 1 minute. Add chilli and dry spices and cook, stirring for a further minute to release the aromas. Pour in coconut cream and chicken stock. Bring to the boil then pour this mixture over the chicken and potatoes in the slow cooker. Toss in the bay leaves, turn the heat to low and cook for 5-6 hours.
  • STEP 4Five minutes prior to serving, stir through spinach leaves.
  • STEP 5Serve with coriander on the top and steamed basmati rice on the side.

  Notes

  Chicken thighs work best in this dish as breasts tend to dry out too much.

  You can use coconut milk if that’s all you have in the pantry.

  Get fancy with your garnishes if you like - chopped peanuts, shredded coconut and extra chilli would all be delicious.

  This recipe was created by Greer Worsley for Best Recipes.