Heat the oil in the pan on medium heat until hot.
Finely chop the garlic cloves then add to the pan and sauté for 1-2 minutes until lightly browned and fragrant.
Add the cumin seeds and crushed chillies then sauté for a further 1-2 minutes until fragrant.
Add the finely diced onions and cook for 4-5 minutes until softened.
As the onions are cooking chop the tomatoes then add to the pan and cook for 3-4 minutes.
Finely chop the spinach up then add the pan and cook for 5-7 minutes until the water is released – spinach decreases in volume significantly so it may seem like a large amount, but it will become much less as the water is released.
Add the chilli powder, salt, coriander powder, and turmeric powder then cook the spices for 5 minutes
Add the chicken then cover and cook for 15-20 minutes until the chicken is cooked through.
Add the chopped green chillies and dried fenugreek seeds.
Serve with basmati rice and enjoy!
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