Something a little unusual; not something you'll find in many restaurants. The origins appear to be Pakistani, although a true Pakistani dish has stronger spices. This recipe is comparatively mild, and goes well with a flavoursome white wine.
· 2 tsp rapeseed oil
· 1 onion, sliced
· 1 small red pepper, deseeded and sliced
· 1 small fresh red chilli, deseeded, and finely chopped
· 1–2 clove of garlic, minced
· 1-inch piece of fresh root ginger, peeled and finely chopped
· EITHER 4 skinless, boneless chicken thighs, cut into chunks,
OR 2 chicken breasts, cut into chunks
· 1 tbsp plain flour
· 1 tsp ground coriander
· 1 tsp ground cumin
· 1 tsp turmeric
· 150 ml vegetable or chicken stock
· 230 gm can of chopped tomatoes
· 300 gm can of chick peas
· 1 tbsp tomato purée
100 gm small, fresh spinach leaves
1. Heat oil in saucepan, add onion and red pepper and sauté over medium heat for 5 minutes, or until softened
2. Add chilli, garlic and ginger, and cook for 1 minute.
3. Add chicken and cook until sealed.
4. Stir in flour and the spices, and cook gently for 1 minute, stirring.
5. Stir in stock, add tomatoes, tomato purée and chickpeas, mixing well.
6. Bring to boil, stirring; cover, reduce heat and simmer for about 25-30 minutes, or until chick is cooked.
7. Stir in spinach; cook briefly until