top of page

Spicy Tomato, Spinach and Cream Chicken

Cook Time:

Approximately 25 minutes cooking time


Serves 4 - 5 people

Spicy Tomato, Spinach and Cream Chicken

For the marinade:
2 packs of chicken breasts (around 900 g)
1 thumb sized piece of fresh ginger peeled and grated, 1 teaspoon sweet paprika powder and ½ teaspoon Garam Masala, 3 teaspoons coriander seeds, 1 teaspoon cumin seeds, 4 Thai dried red chillies heated in a dry pan then ground to a fine powder, ½ teaspoon rock salt, 150 g sheep’s milk yoghurt, 2 dessert spoons vegetable oil, Juice of 1 organic lemon
For the Sauce:
1 dessert spoon vegetable oil, 1 thumb sized piece of fresh ginger peeled and grated
400 g spinach blanched, squeezed and chopped roughly
500 g passata
1 dessert spoon tomato puree
Spice mix: 1 teaspoon powdered fenugreek , 1 teaspoon sweet paprika powder and ½ teaspoon Garam Masala (optional 1 teaspoon dried crushed Thai red chilli)
1 dessert spoon white balsamic vinegar
150 g cream replacement (I used Rama)

Begin by adding the vegetable oil to a Tupperware dish, then add the yoghurt and lemon juice and mix thoroughly. Now heat a dry pan and when hot add the Thai red chilli, cumin and coriander seeds then heat and stir until smoking, then add to a grinder, grind to a fine powder and add to the Tupperware dish with the garam masala, paprika, ground ginger and salt. Use a whisk to mix it all together then set aside. Continue by removing any fat or sinew from the chicken breasts then score across and add to the Tupperware, mix thoroughly then leave to marinade for at least 2 hours (4 - 5 is better).

When ready to cook, remove the chicken from the fridge and leave to warm to room temperature. Heat a large saucepan of water with a teaspoon of salt and when boiling add the spinach, stir in and push down for 1-2 minutes before draining and pouring over cold water then squeezing out the water when cool. Heat one dessert spoon of vegetable oil in a large saucepan and when hot add the grated ginger and stir fry for one minute, then add the tomato puree and stir fry for 30 seconds before adding the passata/spice mix and stir thoroughly. Bring to a simmer and stir occasionally for 15 minutes.

Now take an iron griddle and baste with vegetable oil. Heat the griddle and when hot add a few of the chicken breast chunks, cook for 4 minutes before turning and repeating and when done rest on a plate. Then add the chopped spinach to the sauce along with the cream replacement and bring to a simmer for another 2 – 3 minutes. Serve the chicken to a plate with rice then top with the sauce.

bottom of page