It is rated 9 out of 10 stars by Royal Chef. It is that good, considering he has a very high standard when it comes to food. After the meal, he immediately sent the photo to his best friend who also mentioned that this meal is one of his favorites.
I rated it 8.5 because it was missing potatoes and carrots. 🙂 It’s quite different from what I am used to, but I like it, and the spinach didn’t taste iron-y so that was good, too.
2 bunches spinach leaves, washed
6 tbsp vegetable oil
3 black cardamom pods (xiǎo dòukòu zǐ 小豆蔻籽)
2 bay leaves
2″ piece cinnamon
3-4 green chillies, pricked with a knife
1 large onion, chopped
¾” piece ginger, peeled and chopped
11 garlic cloves, peeled, left whole
3 large tomatoes, cut into quarters
800g/1lb 12oz chicken, jointed, skin removed
2 tsp ground coriander
1½ tsp garam masala
salt, to taste
4 tbsp plain yoghurt, stirred
freshly ground black pepper
Royal Chef bought most ingredients (cardamom, masala, ground coriander, yogurt) at Sanyuanli market. Not sure if there are bay leaves here, but the bay leaves we used were imported from the Philippines.
1. In a food processor, blend the spinach until puree, adding 2 spoons water to loosen the mixture. Set aside.
2. Heat oil in pan, add onions, green chilies, cinnamon, cardamom and bay leaves. Fry until caramelized (5 mins).
3. Meanwhile, blend the ginger, garlic and tomatoes to a smooth paste in the food processor.
4. When the onions have caramelised, add the tomato paste, chicken pieces and remaining spices to the pan and stir well to combine. Season, to taste, with salt and simmer for 12-15 minutes, stirring regularly.
5. Add the yoghurt, stir well and continue to simmer the mixture until the sauce has thickened and almost dried out (+/- 30 mins).
6. Stir in the spinach purée and continue to simmer for 10-12 minutes, or until the chicken has cooked through.
7. Season, to taste, with salt and freshly ground black pepper, then serve with rice.
We only used about 2 bunches of that spinach
Spices: chicken masala, ground coriander, cardamom pods
The spinach puree.
Tomato, garlic and ginger puree. Looks nice.
Skinning the chicken
Onions, chilies, bay leaves, garlic and cardamom pods.
With the tomato puree, masala and ground coriander.
While waiting for the curry to thicken and dry out…
We had some nice beers. Royal chef thought Apostel Bräu was dark beer because of the black can design, unfortunately it wasn’t (taste reminds me of Red Horse beer). He was over the moon by the 25 kuai
soap-tasting beer Belhaven IPA.
Dinner is served…
Good job, Royal Chef. It is delicious!