Saucy Chicken & Tomato Curry with Bombay Spices Recipe

Ingredients

500g diced chicken leg
2 red onions
2 green peppers
2 garlic cloves
A thumb of ginger
50g dried dates
½-2 tbsp Bombay spice mix
690ml passata
300g white basmati rice
100g baby spinach leaves
½ tbsp olive oil
Sea salt
Freshly ground pepper
600ml boiling water
4 tbsp water (optional)

20 mins | Cook: 45 mins-6 hrs 10 mins

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Method

1. Warm a large frying pan (or large pan if you’re cooking the curry on the hob) over a medium heat for 2 mins, then add ½ tbsp olive oil and the diced chicken leg. Fry for 8-10 mins, turning every so often, till the chicken is browned all over.

2. While the chicken fries, peel and finely chop the onions. Halve the peppers, scoop out the seeds and white pith, and then roughly chop the peppers. From this point, follow the method for either the slow cooker or the hob.

3. In the slow cooker: Scoop the chicken into a 3½ ltr slow cooker. Add the red onions and green peppers to the slow cooker.

4. Peel and crush or grate the garlic. Peel and grate the ginger. Finely chop the dates. Add the garlic, ginger and dates to the slow cooker.

5. Add ½ -1 tbsp Bombay spice mix to the slow cooker (use less or more, depending on how heavily spiced you’d like your curry). Give everything a gentle stir. Pour in the passata. Gently stir again. Pop a lid on the slow cooker and set it to medium. Slow cook for 6 hrs. For a curry in a hurry, set the slow cooker to high and cook for 4 hrs, or go low and slow and cook for 8 hrs at low.

6. When the curry has 20 mins cooking time left, rinse the rice under cold water and tip into a pan. Pour in 600ml boiling water and a pinch of salt. Cover, bring to the boil and then turn the heat down very low. Gently simmer for 8-10 mins till all the water has been absorbed. Take the rice off the heat and let it sit in the pan, lid on, for 5-10 mins to steam the rice and finish cooking it.

7. Taste the chicken curry and add a pinch more salt if you think it needs it. Fork the baby leaf spinach into the curry to just wilt it. Fluff the rice with a fork and divide between 4 warm plates or bowls. Top with the chicken curry and serve.

8. On the hob: Scoop the chicken onto a plate and set aside. Add the red onions and green peppers to the pan with 4 tbsp water. Season with a pinch of salt and pepper. Cook, stirring now and then, for 10 mins till the veg start to soften.

9. While the veg fry, peel and crush or grate the garlic. Peel and grate the ginger. Finely chop the dates. Add the garlic, ginger and dates to the veg and stir the chicken back in.

10. Add ½ -2 tbsp Bombay spice mix to the pan (using more or less, depending on how heavily spiced you want the curry to be). Give everything a gentle stir. Pour in the passata. Gently stir again. Pop a lid on the pan, bring to the boil and then turn the heat down and simmer for 30 mins.

11. When the curry has 20 mins cooking time left, rinse the rice under cold water and tip into a pan. Follow the method for cooking the rice above.

12. Taste the chicken curry and add a pinch more salt if you think it needs it. Fork the baby leaf spinach into the curry to just wilt it. Fluff the rice with a fork and divide between 4 warm plates or bowls. Top with the chicken curry and serve.