Chicken and spinach curry with flat breads
Entertaining friends and family this Bank Holiday? Make the most of the long weekend with a fast and easy meal idea from Ainsley Harriott - his chicken and spinach curry with flat breads will not only feed a crowd, it's guaranteed to please everyone, whatever the weather!
Serves: 4
Ingredients
500g boneless chicken thighs2 tbsp Madras curry paste6 tbsp sunflower oil1 onion, thinly sliced 2 garlic cloves, crushed2 tbsp grated fresh root ginger1 green chillies, finely chopped or ½ tsp chilli powder 500ml (1 pint) vegetable stock1 x 200g (7oz) tin chopped tomatoes225g (8oz) baby new potatoes, halved1 x 400g (14oz) tin of chickpeas, rinsed225g (8oz) baby spinach leavessalt and freshly ground black pepper
For the flatbreads
6 tbsp Greek yoghurt (reserve 2 tbsp to drizzle over the top)1 egg, lightly beaten225g (8oz) self-raising flour2 tbsp chopped fresh corianderto serve: 25g (1oz) butter
Method
Heat 2 tablespoons of oil in a pan with a lid and sauté the onion for 5 minutes until softened and lightly golden. Stir in the garlic, ginger and half the chopped chillies, and cook for a further minute. Add the chicken thighs and colour on all sides before adding the curry paste and cook out for a few moments. Add the stock, tomatoes and potatoes, cover and bring to the boil, then simmer for 25–30 minutes until the potatoes are tender but still holding their shape.
To make the flatbreads, heat a large non-stick frying pan. Mix 4 tablespoons of the yoghurt with enough warm water to make 120ml (4fl oz), then stir in the beaten egg. Put the flour into a bowl, along with ½ teaspoon salt. Make a well in the centre and add the yoghurt mixture, the remaining chilli and the coriander. Quickly mix to a soft but not sticky dough.
Turn the dough out onto a lightly floured work surface and knead gently for about 30 seconds until smooth. Divide into 4 portions then, using a rolling pin, roll out each piece to an oval shape about 5 mm (¼in) thick.
Add a thin film of oil to the heated pan and cook the flatbreads, in batches, for 4–5 minutes on each side until cooked through and lightly golden. Wrap in a clean tea towel to keep warm and repeat until all are cooked.
Add the chickpeas and spinach to the curry and cook for a further few minutes until heated through, stirring occasionally. Stir in the remaining yoghurt until just warmed through. To serve, spread the warm flatbreads with the butter. Divide the curry into warmed bowls, with the buttered flatbreads on the side.