Chicken, Tomato and Spinach Curry

Ingredients

• 500 g chicken breast
• 100 ml virgin olive oil
• 10-15 medium fresh tomatoes
• 2 medium onions
• 250 g fresh spinach
• curry powder
• red chillies

Method

Dice the onions into 5–8mm pieces and sauté them in olive oil over a medium-high heat for 8–10 minutes until soft and translucent at the edges. This sauteing step is non-negotiable: the onions break down and release their sugars, which build a savoury base layer. While they soften, cut the chicken into rough 1cm cubes — uniform size matters here so the pieces cook evenly, not some dry and some pink. When the onions are ready, raise the heat slightly and add the chicken. Don't stir constantly; let each piece sit for 2–3 minutes on each face to develop colour and a light crust. This isn't browning for browning's sake — the Maillard reaction aromatic-vegetables creates depth and umami that a pale poach cannot match.

Sprinkle the curry powder over the chicken once it's opaque on the outside (it will still be slightly soft inside — that's correct). Toast it dry for 30 seconds, stirring constantly, to bloom the spices and remove the raw, floury taste. Watch for the moment the kitchen smells sharp and warm rather than dusty; that's your cue to move on.

Blitz the tomatoes in a food processor until completely smooth — skins and all. Add this purée directly to the pot. The acidity of the tomatoes will help poach the chicken through its residual heat and prevent it curdling any cream or yoghurt you might add later. Stir to combine and bring to a gentle simmer. Let it bubble softly for 12–15 minutes, stirring occasionally. The sauce should darken and thicken slightly as the tomato water cooks off.

Add the spinach in two or three batches, stirring between each addition until the leaves wilt completely before adding more. Don't add all 250g at once — it appears to fill the pot but collapses dramatically. Once fully incorporated, taste the curry. The chicken should be cooked through, tender enough to break with a wooden spoon, not tough. If it's still firm, cover and simmer for another 5 minutes. Finish with a pinch of sea salt and a halved fresh chilli at the table for heat on demand, rather than baking it into the dish where you cannot adjust it. Serve immediately with rice or flatbread.