Recipes and links to cookery sites and on-line cookbooks.
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- oil for frying
- 1 onion, chopped
- 2 tbsp curry paste, such as Madras
- 4 tomatoes, chopped
- 4 skinless chicken thighs or thigh fillets
- 100g young spinach
- 4 tbsp plain yogurt
- a handful of coriander
- basmati rice or naan bread, to serve
- Heat a little oil in a deep non-stick frying pan (with a lid) and add the onion.
- Fry for about 3 minutes until tender then stir in the curry paste and fry for a minute.
- Add the chicken and tomatoes and a splash of water, cover and cook for 15-20 minutes until cooked through.
- Stir in the spinach until it just wilts then stir in the yoghurt and coriander.
Serve with rice, naan bread or a salad.