Chicken Curry with Wilted Spinach and Tomato Salad
Photography Damien Van Der Vlist.
Serves: 4
INGREDIENTS
8 pieces of chicken, skin on with bone in
Marinade
1 tablespoon vegetable oil
1 long red chilli, seeded and finely chopped
1 tablespoon grated fresh ginger
4 cloves garlic, crushed
juice of 2 lemons
½ teaspoon turmeric
1 teaspoon cumin seeds, toasted
2 teaspoons coriander seeds,
toasted and ground
½ teaspoon salt and freshly ground pepper
2 bay leaves
Chicken
2 tablespoons vegetable oil
2 onions, thinly sliced
¼ - ½ teaspoon chilli flakes
1 teaspoon paprika
1 tablespoon yellow mustard seeds
4 stems curry leaves
1 cup chicken stock
sea salt and freshly ground pepper
Spinach and Tomato Salad
6 vine-ripened tomatoes, quartered
½ teaspoon salt
2 tablespoons olive oil
1 tablespoon julienned fresh ginger
1 tablespoon yellow or black mustard seeds
pinch chilli flakes
2 cloves garlic, thinly sliced
juice of ½ lemon
2 handfuls spinach leaves
METHOD
Preheat the oven to 180°C.
Chicken: Make two slashes in each piece of chicken and place in one layer in a baking dish. Combine all the marinade ingredients and pour over the chicken turning to combine. The chicken can be marinated in the fridge overnight. Remove from the fridge 30 minutes before cooking.
Heat the oil in a sauté pan and fry the onions, chilli flakes, paprika, mustard seeds and curry leaves until tender. Add the stock and bring to the boil. Combine with the chicken and season. Transfer to the oven and roast for 40-50 minutes or until the chicken is cooked, turning once or twice.
Salad: Sprinkle the tomatoes with the salt and set aside. Heat the oil and gently fry the ginger, mustard seeds, chilli flakes and the garlic until fragrant. Add the spinach and turn to wilt. Add the lemon juice and remove from the heat. Fold through the tomatoes and tip into a serving bowl.
Serve the chicken with the spinach and tomato salad, steamed rice and thick plain yoghurt.
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latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.