Half an Hour to Preparing Appetizing Chicken Vandail with Spinach

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To make an unforgettable Chicken Vandail with Spinach, here are the components needed:

1. Provide 2 tbsp of vegetable oil.
2. Take 2 of clove.
3. You need 1 of star anise.
4. Provide 4 cm of piece cinnamon stick.
5. Use 1 tsp of ground cumin.
6. Prepare 1 tsp of salt.
7. You need 2 of small onions, chopped.
8. Provide 5 cloves of garlic, crushed (more if you prefer).
9. Prepare 1/2 tsp of chilli powder (normally 2 tsp).
10. Prepare 1/2 tsp of ground fenugreek.
11. Provide 1/2 tsp of turmeric.
12. Use 6 of vine tomatoes, halved then sliced.
13. Use 1 kg of chicken thighs, roughly chopped.
14. Get of large handful baby spinach.
15. Get 1 tbsp of white wine vinegar.
16. Get 1 tsp of sugar.
17. Prepare of Fresh coriander, to garnish.

After readying the components, next you are good to make your appetizing Chicken Vandail with Spinach by following the instructions below:

1. Chop your onions, chicken and tomatoes, crush your garlic and have all the spices near the pan to make it quick and easy. (No stress here).
2. Heat the oil in a karahi or heavy based saucepan over a low-medium heat and add the cloves, cinnamon and star anise. Fry for a minute or so until you can smell the fragrance of the spices. Be careful not to burn them..
3. Add the chopped onions and fry for a further 10 minutes until soft and slightly golden. Add the crushed garlic and ground cumin and continue to fry for another minute whilst stirring..
4. Add the rest of the spices and stir in for 30 seconds on a low heat. Then add the tomatoes and cook for a further 5 minutes until the tomatoes begin to soften..
5. Add the chopped chicken and stir until the chicken is well coated with the spices. Cook for a few minutes whilst stirring..
6. Season with salt and just cover the chicken with hot water. Cover the pan and cook on a medium heat for 30 minutes, stirring occasionally..
7. After 30 minutes, remove the lid and add the sugar and white wine vinegar and cook on a high heat for 10 more minutes until the sauce thickens. Add the spinach 2 minutes before the end of the cooking time. Serve with basmati rice and naan breads and a sprinkling of coriander..

Recipe : Chicken Vandail with Spinach

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