I work in ...

Continue

Content is being adapted
based on your type of business

+

For the Base:

  • Rapeseed oil 100 ml
  • Cumin seeds 5 g
  • Dried red chillis5 in no. 10 g
  • Onionschopped 500 g
  • Water 100 ml
  • Garlic 50 g
  • Fenugreek leaves (methi) 10 g
  • Ginger 20 g
  • Ground cumin 15 g
  • Chilli powder 5 g
  • Paprika 10 g
  • Ground coriander 10 g
  • Black cardamon 5 g
  • Green cardamon 5 g

For the Curry:

  • Tomatoeschopped 450 g
  • Tomato puree 100 g
  • Chicken thigh, skinless & bonelessdiced 1200 g
  • Baby leaf spinachroughly chopped 315 g
  • Butter 50 g
  • Garam masala 5 g
  1. Advanced Preparation:

    • Medium dice the onions.
    • Wash and pick over the Spinach.
  2. For the Base:

    • Heat the oil in a suitable pan and add the cumin seeds and dried red chillies until they crackle.
    • Add the onions and cook until they are golden brown and soft.
    • Add the garlic and the remaining spices, cook out for 3-4 min. being careful not to burn the spices, then add water, cook until liquid has evaporated.
  3. For the Curry:

    • Add the chopped tomatoes and tomato paste and stir in well.
    • Add the diced chicken thigh and let it simmer until the chicken is cooked throughout.
    • Add the spinach and continually stir the mixture.
    • Once the chicken is 3/4's cooked add the butter and stir in.
    • Season to taste. Sprinkle some garam masala just before serving.
+

Never stop learning with UFS Academy

  • Learn from other chefs
  • 2 minute videos
  • No ads
  • Master new skills!
Create account