Mild Chicken and Spinach Curry

Serves 2

4 chicken legs, skin removed
1 onion, diced finely
2 garlic cloves crushed
1 tsp cumin seeds
Seeds from 6 cardomom pods
1 tsp mild curry powder
8 plum tomatoes, halved
200g spinach
1 cup water
2 tbsp tomato puree

Brown the chicken legs in a pan and then set aside on a plate. Saute the onion, garlic, cumin, cardomom and curry powder in fry ligh until onions are soft.

Pour thr water in and return chicken to the pan and simmer till it is cooked through. Then add the spinach and wilt. Finally add the tomato puree and tomatoes and simmer till soft. Add 1-2 tsp salt to taste.

Serve with rice



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