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Traditional Family Butchers
Chilli chicken & spinach masala
This heartwarming dish is a perfect dinner for all the family. Marinade the meat in the day and whip it up in an hour in the evening
6 chicken thighs skinned and boned
For the marinade:
½ thumb sized piece of ginger grated
3 cloves garlic sliced
1 tsp garam masala
½ tsp turmeric
100ml natural yoghurt
For the sauce:
50g unsalted butter
1 large onion diced
4 cloves garlic crushed
1-2 large green chillies finely diced or to taste
½ thumbsized piece of ginger grated
2tsp garam masala, 1tsp ground cumin, 1tsp ground coriander
½ tsp turmeric
500ml carton tomato pasatta
200ml chicken stock
150g baby spinach
50ml natural yoghurt
Quarter the chicken then place into a bowl along with the marinade ingredients, cover and leave for at least two hours.
When you're ready to start cooking a few hours later, melt the butter then fry the onion, garlic, chilli and ginger for 5-6 minutes. Add the spices and cook for a further 3 minutes.
Then add the chicken to the pan along with the pasatta and stock. Bring the mixture to the boil and then reduce the heat to a gentle simmer.
Cover and cook for 40-50 minutes.
Add spinach 5 minutes before serving and stir until wilted.
Add in the yoghurt and season to taste.
Garnish with some fresh coriander and serve with some basmati rice.