CHICKEN, SWEET POTATO & SPINACH CURRY WITH JASMINE INFUSED RICE
The perfect dish to cook when it's grey and cold outside; the smell can make you feel like you’re immersed in India!
Curry dishes are also very simple and cost effective when you have all the spices and ingredients ready in the cupboard, as well as being much healthier than buying pre-made sauces. It’s useful to keep chillies in the freezer, so they’re available when you need them. The sweet potato can always be swapped for butternut squash or aubergine, and the good thing about curries is - it doesn't matter what vegetables you use. Don't be afraid to experiment!
|Makes In||30 mins|
|2||Twinings Jasmine Green Tea Tea Bags|
|2||Handfuls of Spinach|
|2cm||Piece of Ginger|
|1 tbsp||Vegetable Oil|
|2||Cloves of Garlic|
|½||Block of Creamed Coconut or ½ Tin Of Coconut Milk|
|1 tsp||Mustard Seeds|
|2 tsp||Mango Chutney|
|½ tsp||Coriander Seeds|
|½ tsp||Ground Coriander|
|1 tsp||Turmeric Powder|
|½ tsp||Curry Powder|
|150g||White Basmati Rice|
|A Small Bunch of Coriander|
- Start by steeping the Jasmine Green Tea tea bags in boiling water for 2 minutes.
- Remove the tea bags and leave to one side.
- Cut the chicken into similar-sized pieces and chop the onion.
- Heat the vegetable oil in a large frying pan and then add the mustard seeds.
- When the mustard seeds begin to pop, add the onions and fry until lightly coloured.
- Then brown the chicken for 3 minutes in the pan.
- While the chicken is browning, peel and chop the sweet potato, then add it to the curry.
- Grate the ginger (no need to peel it first), crush the garlic, and chop and de-seed the chilli. Add more chilli or some extra chilli flakes for a bigger "kick".
- Mix these in with the chicken and sweet potato.
- Pour in 200ml of jasmine tea and save the rest for the rice.
- In a pestle and mortar, crush the seeds of 4 of the cardamom pods and all of the coriander seeds, and add them to the curry with the ground coriander, turmeric, curry powder and mango chutney.
- Leave to cook on a medium heat while you make the rice.
- Put the rice into a frying pan (this must have a lid) and pour over the rest of the tea (300ml), as well as the 4 remaining cardamom pods.
- Season with salt and pepper and bring to the boil with the lid on.
- Once it has hit boiling, turn the heat right down to very low and cook for a further 10 minutes or according to packet instructions. Do not be tempted to remove the lid!
- Add the coconut block or milk to the curry and turn the heat down a bit.
- Once the rice has been cooking for 10 minutes, the curry should be ready.
- Top the curry with a couple handfuls of spinach and stir through for a few minutes.
- Roughly chop a bunch of coriander, sprinkle it on top and you're ready to serve!
- Curry is great served with yoghurt, mango chutney and chopped banana.
- Twinings has teamed up with the brilliant healthy food blogger Olivia Huntingford to create some light, fresh and delicious tasting recipes for you to enjoy. We hope you like her creations and don’t forget to take some pictures for us to see! Check out Olivia's blog – Hunting for Health