Leftover chicken and spinach curry
Chicken curry made with leftover roast chicken is one of my abiding childhood memories. There was always a block of curry sauce from the Chinese supermarket in the fridge for such occasions. This is a more South Asian influenced version, made with simple spices, the bones just add a little depth of flavour.
Chicken and spinach curry
For the spice blend
1.5 tsp coriander seeds
1 tsp cumin seeds
1 tsp black peppercorns
2 green cardamom
1 onion finely chopped
1tsp grated fresh ginger
2tbsp oil – not olive oil
1” cinnamon stick
½ tsp turmeric powder
Pinch crushed red chillies
1 tin chopped tomatoes – or 4 fresh tomatoes finely chopped
½ tsp sea salt
1 chicken leg, meat removed and shredded but bones reserved
- Grind the spice blend in a mortar and pestle, or spice grinder. Discard the outer part of the cardamom
- In a heavy based pan with a lid, heat the oil and cook the onion and ginger, softening but not browning. Add 3tsp of the spice blend, and the chillies, and cinnamon, cook for 30 seconds then add the turmeric and cook for a further 30 seconds.
- Add the tinned tomatoes and around 200ml water, the salt, and the chicken bones. Bring to a simmer and cook for 15-20 minutes, if the sauce becomes too thick, add some more water.
- Remove the cinnamon, add the chcken and stir through. Add the spinach, cover and cook for one minute, then stir through the wilted spinach. Correct for seasoning and serve with basmati rice or roti.