Chicken with Spinach

Ingredients:

225 grams fresh spinach leaves
8 skinless chicken thighs pieces
1 onion finely chopped
2 garlic cloves (finely chopped)
1 tbsp. finely grated ginger
1 green chili
4 tbsp. water
4-6 cardamom seeds
1/2 tsp. grated cinnamon stick
2 tsp. coriander powder
1 tsp. cumin powder
1/2 tsp. chili powder
1 tsp. turmeric
1 tsp. paprika powder
8 black peppercorns
1/2 cup chicken stock or water
1 tbsp. curry paste
1-2 bay leaves
4 tbsp. yogurt plus extra to garnish
1 cup canned tomatoes, drained
salt to taste
4 tbsp. oil

Procedure:

Clean the spinach and place the spinach in a large pan with just a little water, cover and cook for 4 minutes, or until wilted. Transfer to a food processor or blender and add the green chili, ginger, garlic and water. Process until smooth. Heat the oil in the pan. Add the peppercorns and bay leaf and cook over low heat, stirring constantly, for 1-2 minutes. Add the onion and cook for 7 minutes or until gold. Add the tomatoes and cook for 2 minutes breaking them up with a wooden spoon. Add the chili powder, curry paste and salt to taste. Stir in the spinach leaves and chili puree with the stock and simmer for 5 minutes. Add the yogurt, 1 tbsp at a time, stirring well after, for and additional 5 minutes. Finally, add the chicken and stir well, then cover and simmer for 30 minutes, or until tender and coked through. Serve immediately garnished with extra yogurt. Makes 4 servings.