Another good thing is that you don’t need too many specialist ingredients. You can buy all the dried herbs and spices from your local supermarket and they’ll last in your store cupboard for many months or years.
My latest creation is something that I call “Chicken Spinach Jalfrezi”. I’ve made this a few times now and my husband Stuart has declared that this is his favourite curry. It can be nice served on its own with rice, or with a dal. It takes around 15-20 minutes to prepare this curry and another 45 minutes or so of simmering.
Ingredients for Gluten Free Chicken Spinach Jalfrezi
- 2 garlic cloves (crushed)
- 1 green chilli (sliced)
- A chunk of fresh ginger (grated)
- Fresh coriander
- 1/2 teaspoon of cumin seeds
- 1/2 teaspoon of fennel seeds
- 1/2 teaspoon of ground coriander
- 1/2 teaspoon of chilli powder
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of garam masala
- 400g of boneless skinless chicken thighs (or breasts if you prefer)
- 1 onion sliced
- 1 pepper sliced
- 150g of spinach
- 4 large fresh tomatoes (chopped)
Method for Gluten Free Chicken Spinach Jalfrezi
1) Heat some oil in a heavy based saucepan and add the cumin and the fennel seeds. Fry the seeds until they start to crackle then add the sliced onions, garlic, grated ginger and tomatoes. Fry for 2-3 minutes.
2) Add all of the dried spices and mix well. Continue to fry for another 5 minutes or so until the tomatoes and the onions are soft.
3) Take half of the mixture and put this into a liquidiser, along with 50ml of water. Add a handful of fresh coriander and whizz up until smooth then add back into the saucepan.
4) Add the peppers and the chicken breasts to the saucepan and add enough water to ensure that all the chicken is covered. Bring to the boil then put a lid on and leave to simmer gently for 45 minutes.
5) Take the lid off and taste the curry. At this point you will need to season it with salt and pepper to your taste. If it isn’t spicy enough for you, you can also add a little extra garam masala as well.
6) Tear up the spinach and add this the curry. Stir and leave to cook until the spinach has wilted.
7) Serve with rice and a handful of fresh coriander.
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