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Andrews

Traditional Family Butchers

Chilli chicken & spinach masala


This heartwarming dish is a perfect dinner for all the family. Marinade the meat in the day and whip it up in an hour in the evening


6 chicken thighs skinned and boned


For the marinade:

½ thumb sized piece of ginger grated  

3 cloves garlic sliced

1 tsp garam masala

½ tsp turmeric

100ml natural yoghurt


For the sauce:

50g unsalted butter

1 large onion diced

4 cloves garlic crushed

1-2 large green chillies finely diced or to taste

½ thumbsized piece of ginger grated

2tsp garam masala,  1tsp ground cumin, 1tsp ground coriander

½ tsp turmeric

500ml carton tomato pasatta

200ml chicken stock

150g baby spinach

50ml natural yoghurt


Quarter the chicken then place into a bowl along with the marinade ingredients, cover and leave for at least two hours.

When you're ready to start cooking a few hours later, melt the butter then fry the onion, garlic, chilli and ginger for 5-6 minutes. Add the spices and cook for a further 3 minutes.

Then add the chicken to the pan along with the pasatta and stock. Bring the mixture to the boil and then reduce the heat to a gentle simmer.

Cover and cook for 40-50 minutes.

Add spinach 5 minutes before serving and stir until wilted.

Add in the yoghurt and season to taste.

 

Garnish with some fresh coriander and serve with some basmati rice.