Chicken & spinach curry with fast flatbread
Prep
5 mins
Cook
1 hr 25 mins
Servings
4
Difficulty
Hard
This is my go to recipe when I want something comforting but don't want to spend all evening cooking. The chicken becomes so tender and falls off the bone, while the spinach adds a wonderful earthiness and loads of iron to keep your energy up. I love making the flatbread from scratch because it's incredibly simple and takes just minutes, so you get that warm, pillowy bread straight from the pan without any fuss. The whole meal comes together in about an hour and a half, making it perfect for a busy weeknight when you still want to feel like you've made something really special for dinner.
Ella x
Ingredients
- 1 tbspessential sunflower oil(Essential Sunflower or Olive Oil)
- 2 pack/schicken legs( 2 Essential British Chicken Legs)
- 1 tbspessential butter
- 2essential onions(Essential Onions, thinly sliced)
- 5 clove/sgarlic(garlic, finely grated)
- 30 gramscooks' ingredients root ginger(piece ginger, finely grated)
- 1 tspchilli flakes(chilli flakes, plus extra to serve, if liked)
- 2 tspcurry powder(Cooks’ Ingredients Medium Curry Powder)
- 500 gramswhole leaf spinach(frozen Essential Whole Leaf Spinach, defrosted)
- 2essential tomato pack( Essential Tomatoes, roughly chopped)
- 200 mlschicken stock cube(chicken or vegetable stock, hot, made with a cube)
- 200 gramsessential self-raising white flour(Essential Self Raising Flour , plus extra for rolling)
- 1½ tbspessential sunflower oil(Essential Sunflower or Olive Oil)
Detail level
Instructions
- 1
Put the oil in a wide, heavy-based pan. Season the chicken, then gently brown in the oil, allowing as much fat as possible to run from the skin, about 10 minutes.
- 2
For the bread, combine the flour, a pinch of salt, the oil and 100-125ml warm water in a large bowl to give a soft dough. Knead for 5 minutes, return to the bowl and cover with a clean, damp tea towel. Leave for 20 minutes.
- 3
Move the chicken to a plate. Add the butter, onions and 1 tbsp water to the pan, then cover and cook gently for 15 minutes, stirring occasionally, or until the onion is soft and getting sticky. Stir in the garlic and ginger, cook for 2 minutes, then add the chilli flakes and curry powder and cook for 1 minute more. Stir in the spinach, tomatoes and stock, then return the chicken to the pan. Season, cover and simmer gently for 50-55 minutes, uncovering halfway through, until the chicken is thoroughly cooked, the juices run clear with no pink meat and the sauce has reduced a little.
- 4
As the curry cooks, finish the bread. Divide the dough into 4 on a floured surface and roll into 21cm rounds. Heat a frying pan until smoking. Cook the bread, 1 at a time, for 30-60 seconds per side, until browned patches appear. Serve the curry sprinkled with extra chilli flakes, if liked, and the bread for dipping.
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