Big Curry Night In are bringing you the recipe for a delicious chicken and spinach curry made with extra bang using one of BANG! Curry's spice kits, as prepared by their founder Shelly Nuruzzaman.
Shelly grew up on Brick Lane, right in the heart of London’s bright Bangladeshi community. She wanted to bring her mum’s well-loved recipes to her own family, so set about creating curry kits that made amazing curries simple to make in a busy kitchen. With a massive thumbs up from her own kids, she teamed up with husband Mark to turn her passion into a range of kits - taking delicious Bangladeshi cooking from her home to kitchens all around the country.
Here's how to make this delicious chicken and spinach curry:
500g-750g of chicken
600g of fresh spinach
1 medium sized onion
4 cloves of garlic
3 vine tomatoes
2 inches of fresh ginger
Optional: coriander for garnishing
CHOP IT: Finely chop the onion and finely grate the garlic and ginger. Gently fry in a pan with a splash of oil. Keep on a low heat for approximately 4 minutes until the mixture turns translucent. Top tip: if you find the mixture sticking to the pan, add a splash of water.
In a bowl, combine BANG!'s spices with 50ml of water. Blend into a smooth, thick paste. Pour the paste into the pan and continue on a low heat for approximately 4 minutes. This will magically turn into your curry sauce! For an even richer sauce, add 2 diced tomatoes or half a can of tinned tomatoes. Top tip: look out for oils emerging from the same, then move onto step 3.
Add the chicken and raise the heat for about 3 minutes. Add up to 350ml of hot water, lower heat and simmer for 12 minutes. Add the spinach and cook for another 10 minutes on a low heat. Optional extra: finish by garnishing with chopped coriander.
Fancy giving this recipe a try? Make sure to tag @bangcurry & us on Instagram: @bigcurrynightinuk #BigCurryNightIn