This was very tasty.
Time 25 mins.
(Serves 4) 2 of us finished it all up
3 tbsp sunflower oil
1 small onion (I used 2 red ones from allotment)
1 clove garlic
2 thin slices fresh root ginger (used from spice rack)
1/2 tsp ground turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground chilli
1/4 tsp garam masala
2 ripe tomatoes (I used more, as had some from allotment)
4 boneless, skinless chicken breasts about 6oz each
salt and black pepper
5fl oz double cream
2 large naan breads (brought from Morrisons)
7 oz baby spinach (used everlasting spinach from allotment)
Method
Heat the oil in a large saucepan (I used a large frying pan) over a moderate heat. Peel and chop the onion and fry it in the oil. Peel and crush the garlic and stir it into the onion.
Peel and chop the ginger (if using fresh) and stir it into the onion with the spices. Cook for a minute, or until the onion is slightly crisp. Rinse the toms, roughly chop and add to saucepan. Fry over a gentle heat for 7 mins, until the toms cook down. Remove any tough sinews from chicken and cut into bite size pieces. When toms ready add chicken, increase heat until chicken is white and cooked. Season with salt and pepper (if needed) then pour in cream and simmer for 6 mins. Rinse and dry spinach, if necessary and add to the curry, press down and stir until it wilts. Heat naan and serve. (Everylasting spinach may take a bit longer or add tiny bit of water, or pre-cook). It was delicious and I am not a very good cook.