Meat-based recipe
This flexible chicken curry uses allotment tomatoes, onions, spinach, garlic and chilli in a gently spiced sauce. Add the leafy greens at the end so they stay vivid, and use a glut of ripe tomatoes to build the sauce from scratch.
Ingredients
- 600g, cut into 3cm pieces Skinless chicken thighs
- 2 medium, sliced Onions
- 500g, chopped Ripe tomatoes
- 150g, washed and roughly chopped Spinach
- 3 cloves, grated or crushed Garlic
- 20g, grated Fresh ginger
- 1, deseeded and finely chopped; use more to taste Fresh chilli
- 2 tbsp Mild curry powder
- 1 tsp Ground cumin
- 1 tbsp Vegetable oil
- 150ml Chicken stock
- 100g, optional to serve Natural yoghurt
- a small handful, chopped Fresh coriander
- to taste Salt
Equipment
Large lidded saucepan or casserole · Sharp knife · Food thermometer
Method
- Heat oil over medium-low heat. Add onions with a pinch of salt and cook for 10–12 minutes, stirring, until soft and golden at the edges. Do not rush this step.
- Stir in garlic, ginger, chilli, curry powder and cumin for 1 minute until fragrant. Add tomatoes and cook uncovered for 10 minutes, stirring occasionally, until they collapse into a thick sauce.
- Add chicken and stir until every piece is coated. Pour in stock, bring to a gentle simmer, cover and cook for 18–22 minutes, stirring once or twice, until chicken is tender.
- Check the thickest piece of chicken reaches 75°C for 30 seconds or an equivalent safe time-temperature combination. Stir in spinach by handfuls and cook for 2–3 minutes until wilted and the sauce is hot throughout.
- Taste and adjust salt and chilli. Scatter with coriander and serve with rice or flatbreads; offer yoghurt at the table if using.
Allotment tip
If tomatoes are very juicy, simmer the sauce uncovered before adding chicken until it is spoonable; this gives a fuller flavour without extra thickener.
Cooking tips
Use thighs for a forgiving, tender result. Keep the curry at a gentle simmer so chicken cooks evenly and the sauce does not catch.
Common mistakes to avoid
Adding spinach too early dulls its colour. Do not rinse raw chicken; avoid splashing and wash hands, boards and utensils after handling it.
Serving suggestions
Serve with rice, naan or flatbreads and a spoon of yoghurt. A squeeze of lemon can brighten a rich tomato sauce.
Seasonal allotment note
Most useful in summer when tomatoes, spinach and chillies are being picked. Young spinach cooks quickly; for winter, use stored onions and tinned tomatoes with hardy chard or frozen spinach.
Ingredient swaps
Use boneless chicken breast, reducing the simmer and checking doneness carefully. Swap spinach for chard leaves or add diced courgette with the chicken. For a dairy-free meal, omit yoghurt.
Allergens: Milk if serving with yoghurt Check curry powder and stock labels for declared allergens
Storing leftovers
Cool promptly and refrigerate within 2 hours; eat within 48 hours or freeze. Reheat once until steaming hot throughout, stirring so no cold pockets remain. Defrost in the fridge.