Slow Cooker Chicken Tikka Masala

As you now I absolutely love Indian food, but a lot of times it takes hours of cooking and prep work. My friend Lisa sent me this recipe for a slow cooker Tikka Masala, so I had to try it immediately and was pleasantly surprised at how good it turned out.

Slow Cooker Chicken Tikka Masala

15 Ounce Can Crushed Tomatoes

1 Medium Onion, diced

2 Cloves Garlic, chopped

2 Tablespoons Tomato Paste

2 Teaspoons Garam Masala

½ Teaspoon Indian Chili Powder (or cayenne pepper), optional if you like spice

2 Pounds Boneless Skinless Chicken Thighs

Kosher Salt

½ Bunch Fresh Cilantro

1 English Cucumber, diced

Juice, One Lemon

½ Cup Heavy Cream

Rice

Combine tomatoes, onion, garlic, tomato paste, garam masala, chili powder (if using), and ¾ teaspoon kosher salt in slow cooker. Place chicken on top of the sauce, cook on low for 8 hours, or high for 4 hours.

For the garnish, toss the cucumber, cilantro, ¼ teaspoon salt, and lemon juice together, cover and let sit for flavors to meld.

Twenty minutes before serving, cook rice per instructions.

Just before serving, stir the cream into the chicken Tikka Masala. Serve over the rice with the cucumber relish.

Indian Curried Shrimp

My co-worker Katie introduced me to this recipe and I have made it a few times since I got it. I must admit that I’m a bit addicted! This recipe is super easy to make and takes very little time and ingredients, while yielding amazing flavor. The only call out is that you must use Indian chili powder, which is much like cayenne pepper.

Indian Curried Shrimp

2 tablespoons cooking oil

1 large yellow or red onion diced small (or 2 small onions if needed)

1 tablespoon ginger, finely minced

1 tablespoon garlic, minced (about 3 cloves)

1 teaspoon red Indian chili powder (you have to use Indian red chili or the taste will be altered and you can add more or less to taste)

1 tablespoon cumin

1 teaspoon salt (or too taste)

1 15-ounce can diced tomatoes with juice

1 pound shrimp (shelled and deveined)

chopped cilantro, for garnish

Steamed Rice

Heat oil in large skilled over medium heat, add onions and cook until just starting to brown, about 15 minutes. Next add ginger and garlic, continue to sauté over medium-low heat for about 5 minutes or until garlic is cooked and fragrant.

Add Chili powder, cumin and salt, cook another 5 minutes, while stirring often to keep the onions from burning.

Add tomatoes, and continue to cook for 15 minutes until sauce is a rich dark red color. Add shrimp and cook until bright pink and cooked through.

Serve immediately over rice with a generous amount of parsley as garnish.

Indian Spice Stuffed Eggplant

Eggplant is one of my favorite veggies, but I hardly ever make it unless I’m whipping up some Indian food. This is such an easy recipe, your essentially stuffing the eggplant and throwing it into the oven. It is full of flavor and goes so well with the tomato sauce. It’s a little sweet, because of the peanuts, but has tons of flavor from all the yummy spices. I often double the recipe and make this as a main dish for dinner. I always serve it with Naan Bread and Basmati Rice.

Indian Spice Stuffed Eggplant

Eggplant
12 Aubergines, Indian Eggplant the size of a golf ball
1 Tablespoon Sesame Seeds
2 Tablespoons Ground Coriander
2 Tablespoons Ground Cumin
½ Teaspoon Salt
¼ Teaspoon Cayenne Pepper
½ Teaspoon Ground Turmeric
2 Tablespoons Sugar
¼ Teaspoon Garam Masala
1 Tablespoon Peanuts, roughly crushed
2 Garlic Cloves, finely minced
1 Tablespoon Lemon Juice
2 Tablespoons Chopped Cilantro

Sauce
2 Tablespoons Vegetable Oil
½ Teaspoons Mustard Seeds
14 Ounce Can Chopped Tomatoes
2 Tablespoons Chopped Cilantro
2/3 Cups Water

Preheat the oven to 375 Degrees. Make slits in the eggplant.
Mix all the ingredients for the stuffing together in a small bowl. Carefully stuff the eggplants with the spice mixture.
Heat the oil in a pan and fry the mustard seeds for 2 minutes until they begin to sputter, then add the tomatoes, coriander and any leftover stuffing, together with the water. Simmer for 5 minutes until the sauce thickens.
Add the eggplant, cover and bake for 30 minutes, or until soft

Veggie Samosas

If you have been an avid follower of my blog, you know that I love cooking Indian food. I just love the spices, the intense flavors, and aromas that come out of these dishes. Indian isn’t something that you can whip up at the spur of a moment, and many times it tastes better the next day, after all the flavors meld together, but it’s well worth all the wait and effort. I have a hard time with appetizers, especially when it comes to Indian cuisine and wanted something to go with dinner the other night, so I decided to dive into the world of fried deliciousness. What transpired in the kitchen was the perfect blend of veggies, spices, and fried dough, a truly perfect appetizer if you ask me. This recipe is wonderful as a standalone, but also goes well with a mango or apricot chutney and store bought is definitely accepted here, as most of the flavor comes from the samosa.

Veggie Samosas

3 Large Russet Potatoes, skinned boiled and mashed
¼ Cup Frozen Peas, thawed
1 Teaspoon Ground Coriander
1 Teaspoon Ground Cumin
½ Red Onion, finely minced
2 Jalapeno Peppers, seeded and finely minced
2 Tablespoons Fresh Cilantro, chopped
2 Tablespoons Fresh Peppermint, chopped
Juice of 1 Lemon
1 Teaspoon Salt
1 Package Spring Roll Wrappers (these are in the refrigerator section by the veggies)
Vegetable Oil, for frying

Mix all filling ingredients in a bowl until well combined, season with more salt and lemon juice if necessary.
Lay out several spring roll wrappers and with a pastry brush gently wet the edges with water. Place a heaping teaspoon-sized amount of filling in the middle of the pastry. Fold the edges of the pastry over the filling to form a long cylinder, then fold in the long sides to seal (see photo for more detail). Continue until all filling is used.
Heat 2 inches of oil in a large heavy bottomed pan to 350 degrees. Fry samosas until golden brown on all sides and warmed through, about 3 minutes. Serve immediately, or keep hot in a 200 degree oven on a wire rack until ready to serve.

Saag Paneer

The last time I made Saag I used chicken and my friend Therese said that Saag Paneer is so much better as the flavor of the chicken overwhelms the sauce. This inspired me to make my own paneer which I used in this recipe, and the result was sheer perfection! I am so glad that I did this, it’s now my absolute favorite dish! Thanks Therese for the inspiration!

Saag Paneer

10 Ounces Spinach Leaves, washed
1 Inch piece Fresh Ginger Root, grated
2 Garlic Cloves, crushed
1 Jalapeno, top removed, do not remove seeds
1 Cup Water
2 Tablespoons Vegetable Oil
2 Bay Leaves
¼ Teaspoon Black Peppercorns
1 Onion, finely chopped
1-14 Ounce Can Crushed Tomatoes
2 Teaspoons Curry Powder (I like to use yellow curry powder)
1 Teaspoon Salt
1 Teaspoon Chili Powder
1 Teaspoon Cumin
6-8 Tablespoons Plain Yogurt
2 Pounds Paneer, cut into cubes (fry in a little bit of butter to brown, if desired)

Cook the spinach, without water in a tightly covered pan for 5 minutes. In the meantime put the ginger garlic chili pepper and ¼ cup of the water into a food processor and process until very finely minced. Next add the cooked spinach and process just until spinach is finely cut up, no not puree completely.
Heat the oil, add the bay leaves and peppercorns and fry for 2 minutes. Add the onion and fry for 6-8 minutes more.
Add the canned tomatoes to the pan and simmer for a further 5 minutes. Add the curry powder, salt, chili powder, and cumin and stir well to mix. Allow to cook for 2 minutes.
Add the spinach puree and the remaining water to the pan, and leave to simmer for 5 minutes.
Stir in the yogurt 2 Tablespoons at a time and simmer for 5 minutes. Cover and cook at a very low simmer for about 2 hours, for the flavors to meld together. (this is optional, but really makes the dish much more flavorful).
Add the paneer , cover and cook for 20 minutes more or until the paneer is heated through, stir in a little bit more yogurt and serve with warm naan bread, or over rice.

Paneer-Indian Cheese

I was so excited make paneer and was even more excited at how good it turned out! I had never dreamed that making cheese could be so easy, who would have ever thought? I looked at several recipes and decided to combine the techniques and ingredients to make my own version, and it turned out absolutely perfect. It only takes about an hour to make and is really fun to do, especially if you enjoy messing around in the kitchen like I do. I think next time I make it I will add a little bit of cumin to the paneer, as this would add a little extra flavor. I usually don’t show step by step pictures on how to make things, but thought it would be helpful with this recipe.

Paneer

1 Gallon Whole Milk
1 Pint Heavy Whipping Cream
1 Lemon, juiced, seeds removed
4 Tablespoons White Vinegar
1 Teaspoon Salt



Add milk and whipping cream to a large heavy pot over medium high heat, and just bring to a simmer (about 200 degrees on an instant read thermometer). Stir often while heating so milk does not burn on the bottom of the pan, then turn off the heat. Also, do not boil or milk will overflow the pot very quickly!
Add lemon juice and stir, then add vinegar one tablespoon at a time until milk starts to curdle, just add enough vinegar to curdle the milk and until the liquid becomes clear and is no longer cloudy (you may not use all the vinegar, or may need to use more), do not over-stir the milk. You have now separated the curds from the whey! Let sit for 10 minutes.
Pour the curdled milk into a strainer that is lined with 4 layers of cheesecloth or a flour sack that has been thoroughly rinsed so your cheese will not taste like fabric detergent. Sprinkle with the salt and stir to incorporate into the cheese. Secure the cloth at the top with a string or rubber band an press out as much water as possible.

Place a plate over the top of the cheese and weigh down with a gallon of water, let sit for a couple of hours to drain.
Unwrap and chill, you have now made cheese!
Here is a picture the paneer cut up into cubes, ready to eat.
If desired, serve drizzled with a little bit of olive oil and lemon juice and freshly ground pepper, or you can fry (as shown above) in a little bit of butter and add to any Indian dish as a replacement for meat.

Indian Grilled Shrimp

I had some friends over for dinner last week and was cooking Indian food but couldn’t think of an appetizer. Luckily I had just received my new Food and Wine magazine and found this recipe. I thought I would give it a try and am glad I did, it was really yummy! I was going to grill the shrimp, but there was sideways rain outside, so I opted to use the broiler instead, which worked out perfectly. I just put the shrimp on a wire cooling rack and cooked them about 4 minutes per side, just until they were a little charred and cooked through.

Indian Grilled Shrimp

1 Cup Sour Cream
6 Garlic Cloves, Minced
1 Teaspoon Cumin Seeds
1 Teaspoon Garam Masala
1 Teaspoon Cracked White and Black Peppercorns
1 Teaspoon Ground Cumin
1 Teaspoon Ground Ginger
½ Teaspoon Turmeric
16 Jumbo Shrimp, shelled and deveined

Salt
3 Tablespoons Unsalted Butter, Melted
½ Teaspoon Chat Masala
Lime Wedges, for serving

In large shallow dish, whisk the sour cream with the garlic, cumin seeds, garam masala, peppercorns, ground cumin, ginger and turmeric. Add the shrimp and coat thoroughly with the marinade. Cover and refrigerate for 3 hours.
Light a grill. Remove the shrimp from the marinade and thread onto skewers; season with salt. Oil the grates and grill over high heat until almost cooked through, 2 minutes per side. Brush the shrimp with the butter and grill until glazed and just cooked through. Sprinkle the shrimp with the Chat Masala and serve with lime wedges.

Indian-Spiced Eggplant

This dish has such a nice blend of spices, it's sweet, spicy, and you can taste the hint of cinnamon that is in the garam masala. The eggplant comes out really nice and tender and picks up all the flavors of the sauce. This is good as a side dish, or even with rice as a vegeterian meal.

Indian-Spiced Eggplant

2 ½ teaspoons garam masala
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 1/2 cups water 2 tablespoons sugar
2 tablespoons red wine vinegar
2 medium eggplants (about 1 1/2 pounds), cut into 2 inch cubes
1/4 cup unsalted butter
1 1/2 teaspoons salt
1/4 cup chopped fresh cilantro

In a small bowl, combine the garam masala, coriander, and turmeric, and cumin. In a measuring cup, stir together water, sugar, and vinegar. Heat the butter in a large, heavy nonstick skillet over moderate heat. Add the spices and cook, stirring, until fragrant, about 1 minute. Add eggplant and salt and toss to coat with the spice mixture. Stir vinegar mixture and add to eggplant mixture. Simmer mixture, covered, without stirring, 10 minutes, or until eggplant is just tender. Uncover skillet and cook eggplant mixture at a rapid simmer, without stirring, until liquid is almost evaporated and eggplant is slightly charred (but not burned) on bottom, about 15 minutes. Remove skillet from heat and let eggplant stand, covered, 5 minutes. Transfer the eggplant to a serving bowl, sprinkle with cilantro, and serve with rice.

Zucchini In Tomato Sauce

I know, it’s another Indian recipe, but oh well. This is a very easy recipe to make and would be a good side dish even if you were serving chicken or steak, as It’s pretty neutral in flavor. It’s also vegan, so you can be safe serving it to anyone!

Zucchini In Tomato Sauce

2 Pounds Zucchini, cut into ½ inch thick slices
3 Tablespoons Vegetable Oil
½ Teaspoon Cumin Seeds
½ Teaspoon Mustard Seeds
1 Onion, thinly sliced
2 Garlic Cloves, crushed
¼ Teaspoon Ground Turmeric
¼ Teaspoon Chili Powder
1 Teaspoon Ground Coriander
1 Teaspoon Ground Cumin
½ Teaspoon Salt
1 Tablespoon Tomato Paste
1-14 Ounce Can Chopped Tomatoes
1/4 Cups Water
1 Tablespoon Chopped Cilantro
1 Teaspoon Garam Masala

Heat oil, fry the cumin and mustard seeds for 2 minutes until they begin to sputter. Add the onion and garlic and fry for 5-6 minutes. Add the ground turmeric, chili powder, coriander, cumin and salt and fry for 2-3 minutes more. Add the zucchini and cook 5 minutes. Add the tomato paste, chopped tomatoes, and water; then cover and simmer for 10 minutes until the sauce thickens. Stir in the fresh cilantro and garam masala. Cook 5 minutes more or until the zucchini are tender.

Dry-Spiced Potatoes with Cauliflower

Yeah, I am finally home!!! Two weeks is a long time to be away from home eating out. I can’t even begin to decide what to make for dinner. I think this is the last Indian dish recipe I have in my files. I am making all of these wonderful recipes tomorrow for my co-workers, but have to change them to vegan recipes…I have my fingers crossed they will turn out the same. I will take some pictures and post on Monday.

Dry-Spiced Potatoes with Cauliflower

1 Pound Potatoes, peeled and washed
1 Pound Cauliflower, broken into florets
½ Teaspoon Vegetable Oil
1 Teaspoon Cumin Seeds
1 Jalapeno Pepper, finely chopped
1 Teaspoon Ground Coriander
1 Teaspoon Ground Cumin
¼ Teaspoon Chili Powder
½ Teaspoon Ground Turmeric
1 Teaspoon Salt
Chopped Fresh Cilantro, to garnish

Cut the peeled and washed potatoes into 1 inch cubes, and par-boil in salted boiling water for about 10 minutes, or until just soft. Drain well and set aside.

Heat the oil in a large pan over medium heat and fry the cumin seeds for 2 minutes until they begin to sputter. Add the jalapeno pepper and fry for a further 1 minute.

Add the cauliflower florets to the pan, and fry, stirring, for 5 minutes.

Add the potatoes, spices and salt. Cook for a further 7-10 minutes, or until both vegetables are tender. Garnish with chopped cilantro.

Coconut Curry Chicken

I know, I know..... I have been drawing this whole Indian food thing out, but I am traveling, so there is no cooking going on right now! I am so lonely without my kitchen, kitty, and friends. I will be back home on Sunday the 10th and plan to cook up a storm all week. I hope you are not getting too bored with these recipes.Speaking of Indian food, I went to an Indian restaurant here in Cincinnati and ordered the Lamb Saag, to compare it to mine. It was very similar in taste, a little thicker sauce than mine, but overall almost identical. Their Naan Bread was horrible though, it was like a thick tortilla fried in grease, not a huge win. Tonight I am going to a restaurant called Trio, I have heard great things about it and can't wait to see what they have to offer! I am so bummed I forgot my camera, so I can't send any pictures of the midwest.

Coconut Curry Chicken

1 Tablespoon Ground Almonds
1 Tablespoon desiccated coconut
1 ½ cups coconut milk
1 ½ Teaspoon ground coriander
1 Teaspoon Chili Powder
1 Teaspoon Crushed Garlic
1 ½ Teaspoons Grated Ginger
1 Teaspoon Salt
2 Tablespoons Vegetable Oil
2 Pounds Boneless Skinless Chicken Breasts, cubed
3 Green Cardamom Pods
1 Bay Leaf
1 Dried Red Chili, crushed
2 Tablespoons Fresh Cilantro

Dry roast the almonds and coconut in a wok, until they turn a shade darker. Transfer the mixture to a large glass bowl. Add the coconut milk, ground coriander, chili powder, garlic, ginger and salt to the bowl. Mix together well.

Heat the vegetable oil in the pan and add the chicken cubes, cardamom pods and bay leaf. Stir-fry for about 2 minutes to seal the chicken.

Pour in the coconut mixture and stir well. Lower the heat, add the chili and coriander, then cover and cook for 10-12 minutes, stirring occasionally to prevent the contests from sticking to the pan. Uncover the pan, then stir and cook for 2 minutes more, or until chicken is fully cooked.

Indian Basmati Rice

I have tried many rice recipes and this is what I have created by blending many recipes together. It’s full of flavor and goes well with any Indian curry. I often make this recipe for dinner on its own when I’m craving Indian food but don’t have the time to create an entire meal. The chicken stock adds a ton of flavor, but you can easily submit water if you want more of a pure neutral rice flavor.

Indian Basmati Rice

2 Cups Basmati Rice
4 Cups Chicken Broth
6 Tablespoons Ghee (or butter)
1 Teaspoon Saffron Threads
2 Tablespoons Hot Water
1 Cup Diced Onions
1 Cinnamon Stick, broken
4 Bay Leaves
¼ Teaspoon Ground Cardamom Powder
1 Tablespoon Cumin Seeds
4 Cloves, whole
2 Teaspoons Salt

Soak saffron threads in hot water. Heat ghee and fry onions and then remove and set aside. Add cinnamon, cumin seeds, cardamom powder, cloves and salt, sauté 1 minute. Add bay leaves and onions, and rice, cook while stirring for 4-5 minutes or until all the ghee is absorbed and the rice is coated with oil. Add the broth and bring to a boil. Add saffron and its water, cook covered, over low heat until all liquid is absorbed. Fluff with fork, remove bay leaves and cinnamon stick and serve.

Indian Spice Stuffed Vegetables

This was the first Indian dish I ever tried. I was in New York and my friend Nick and I went to his friend Rena’s house and she cooked this meal. She served it with flat bread and rice. I was amazed at the punch of flavor and the mesmerizing delicious aroma. Of course my version isn’t half as good, but I still think it’s a great recipe with a lot of flavor.
I am not a huge potato fan, so often times I will make this with just eggplant. Also, if you can’t find the cute little baby eggplant, just cut thick slices of a regular eggplant, cut a pocket in the middle and stuff the slices with the spices.

Indian Spice Stuffed Vegetables

12 Small Potatoes (I like to use red)
12 Baby Eggplant (You can find these at the Asian grocery store, they are about the size of a plum)

Stuffing:
1 Tablespoon Sesame Seeds
2 Tablespoons Ground Coriander
2 Tablespoons Ground Cumin
½ Teaspoon Salt
¼ Teaspoon Cayenne Pepper
½ Teaspoon Ground Turmeric
2 Tablespoons Sugar
¼ Teaspoon Garam Masala
1 Tablespoon Peanuts, roughly crushed
2 Garlic Cloves, finely minced
1 Tablespoon Lemon Juice
2 Tablespoons Chopped Cilantro

Sauce:
2 Tablespoons Vegetable Oil
½ Teaspoons Mustard Seeds
14 Ounce Can Chopped Tomatoes
2 Tablespoons Chopped Cilantro
2/3 Cups Water

Preheat the oven to 400 Degrees. Make slits in the potatoes and eggplant.

Mix all the ingredients for the stuffing together in a plate. Carefully stuff the potatoes and eggplants with the spice mixture. Place the stuffed potatoes and eggplants in a greased ovenproof dish.

Heat the oil in a pan and fry the mustard seeds for 2 minutes until they begin to sputter, then add the tomatoes, coriander and any leftover stuffing, together with the water. Simmer for 5 minutes until the sauce thickens.

Pour the sauce over the potatoes and Eggplant. Cover and bake for 30-45 minutes until the vegetables are soft.

Lamb Kofta Curry

I immediately fell in love with this dish and crave it daily. It takes a little time to make, but well worth it! I would not recommend substituting beef for this recipe.

Lamb Kofta Curry

Meatballs:
2 Pounds Ground Lamb
1 Jalapeno Pepper, Finely Minced
1 Garlic Clove, Finely Minced
1 Inch Piece Ginger, Finely Minced
1/2 Teaspoon Garam Masala
1 Teaspoon Ground Cumin
1/2 Teaspoon Salt
3 Tablespoons Chopped Cilantro

Sauce:
2 Tablespoons Vegetable Oil
½ Teaspoon Cumin Seeds
1 Onion, chopped
1 Garlic Clove, chopped
1 Inch Piece Ginger, Finely Minced
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
½ Teaspoon Salt
½ Teaspoon Chili Powder
1 Tablespoon Tomato Paste
12 Ounce Can Chopped Tomatoes

To make meatballs, mix all meatball ingredients in large bowl until well combined. Form meat into 2 inch balls. In large oiled frying pan over medium-hi heat cook meatballs until golden brown and cooked through, about 15 minutes. Remove from pan to a towel-lined plate and drain fat from pan.

To make the sauce, heat the oil and fry the cumin seeds until they sputter. Add the onion, garlic and ginger and fry for 5 minutes. Stir in the remaining sauce ingredients and simmer for 15 minutes.
Add the meatballs back to the pan, cover and simmer for 10 minutes. Garnish with sprigs of fresh cilantro and serve with rice.

Tandoori Naan

Tandoori Naan*

½ Cups Warm Water
½ Teaspoon Sugar
¼ Teaspoon Salt
¼ Teaspoon Yeast
2 1/2 Cups All-Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 Egg
¼ Cup Skim Milk
1 Teaspoon Melted Butter
1 Teaspoon Cumin Seeds (Optional)

Put the water in a small bowl. Add the sugar, salt, and yeast. Stir until the sugar is dissolved. Set aside for a few minutes until the yeast begins to foam.
In a mixing bowl, sieve the flour, baking powder, and baking soda. In a small bowl, whisk together the egg and milk. Gradually kneed the liquid into the four. Begin adding the yeast mixture while kneading. Knead until the dough is smooth and does not stick to the bowl (about 5 minutes). Brush the dough with the melted butter. Cover with a moist cloth and leave in a warm place until the dough has doubled (about 2-3 hours).
Preheat the oven to 500 degrees, and place large cookie sheet in oven to heat up. Divide dough into 2 pieces. Flatten dough by hand on lightly floured board until ¼ inch thick. Quickly grease pre-heated cooking sheet with non-stick cooking spray and add dough to sheet. Bake for 3-4 minutes until puffed and golden brown. Brush with additional butter and sprinkle with cumin seeds, if desired.
Traditional tandoori naan is formed into the shape of a tear. This naturally happens as the bread is cooked in an open clay oven called a tandoor, and the dough droops during cooking to form the tear shape.
*Recipe from “The Spice is Right” by Monica Bhide

Chicken Saag

This is one of my favorite indian dishes. It's full of flavor and has a beautiful green color. I like to kick up the spice a bit and add an extra chili pepper with the seeds. I would serve this with basmati rice and naan bread. This recipe is from one of my favorite cookbooks, "Best-Ever Curry," by Mridula Baljekar. I have made a few minor changes.

Chicken Saag

10 Ounces Spinach Leaves, washed
1 Inch piece Fresh Ginger Root, grated
2 Garlic Cloves, crushed
1 Jalapeno, top removed, do not remove seeds
1 Cup Water
2 Tablespoons Vegetable Oil
2 Bay Leaves
¼ Teaspoon Black Peppercorns
1 Onion, finely chopped
1-14 Ounce Can Crushed Tomatoes
2 Teaspoons Curry Powder (I like to use yellow curry powder)
1 Teaspoon Salt
1 Teaspoon Chili Powder
3 Tablespoons Plain Yogurt, plus extra to serve
6 Boneless Skinless Chicken Breasts, cut into 2 inch cubes

Cook the spinach, without water in a tightly covered pan for 5 minutes. Put the spinach, ginger, garlic and chili with ¼ cup of the water into food processor and process to a puree.

Heat the oil, add the bay leaves and peppercorns and fry for 2 minutes. Add the onion and fry for 6-8 minutes more.

Add the canned tomatoes to the pan and simmer for a further 5 minutes. Add the curry powder, salt and chili powder and stir well to mix. Allow to cook for 2 minutes.

Add the spinach puree and the remaining water to the pan, and leave to simmer for 5 minutes.
Stir in the yogurt 1 Tablespoon at a time and simmer for 5 minutes.

Add the chicken. Cover and cook for 25-30 minutes or until the chicken is tender. Serve with warm naan bread. Serve with plain yogurt.