This recipe is really special to me but so easy to cook.
3 onions finely chopped
8-10 garlic cloves finely chopped
3-4 tbsp sunflower oil
1 tsp cumin seeds
2 tbsp tomato puree
8 chicken thighs on the bone
1 tsp salt
2 tsp ground coriander
1 tsp turmeric
1 tsp chilli powder
200g spinach leaves, rinsed and roughly chopped
Double cream to serve (optional)
Heat the sunflower oil in a pan, and add the cumin seeds. When they start to sizzle, add in the chopped onions and cook gently until they are golden. Add all of the garlic and cook for another minute or two before adding the tomato puree and cooking for one more minute. Take the pan off the heat and move the onion and tomato mixture to one side of the pan.
Add the chicken thighs to the empty side of the pan, cooking for 10 minutes or until they take on a nice golden colour. Mix everything back together, adding in the salt and spices and adding 100ml water. Turn the heat down as low as it will go, cover the pan and cook for 40-45 minutes until the chicken is falling off the bone.
Add the chopped spinach to the pan, cover and leave for the leaves to wilt, around 3 to 4 minutes. Mix everything together well. If you feel the sauce needs more liquid, you can add a little more water.
Transfer to a bowl or serve straight from the pan with a drizzle of double cream (optional) and some piping hot steamed rice.