{"id":794,"date":"2013-10-20T02:31:14","date_gmt":"2013-10-20T02:31:14","guid":{"rendered":"https:\/\/johnhootonphotography.com\/?page_id=794"},"modified":"2014-06-28T05:52:48","modified_gmt":"2014-06-28T05:52:48","slug":"chicken-and-spinach-balti","status":"publish","type":"page","link":"https:\/\/johnhootonphotography.com\/?page_id=794","title":{"rendered":"Chicken and Spinach Balti"},"content":{"rendered":"\r\n\r\n\"Chicken<\/a> \r\nThis curry is very easy to make and surprisingly, can be ready to serve in an hour.\r\n
\r\n

Ingredients<\/h3>\r\n

For the Marinade:<\/h6>\r\n2 garlic cloves<\/br>\r\n1 lime, squeezed for juice<\/br>\r\n2.5cm\/1 inch fresh ginger, peeled<\/br>\r\n\u00bd tsp ground coriander<\/br>\r\n\u00bd tsp chilli powder<\/br>\r\n\u00bd tsp ground cumin<\/br>\r\n\u00bd tsp ground turmeric<\/br>\r\n\u00bc tsp salt<\/br>\r\n75ml\/2\u00bdfl oz plain yoghurt<\/br>\r\n2 chicken breasts cut into bite size pieces<\/br>\r\n\r\n
For the Curry:<\/h6>\r\n1 tbsp sunflower oil<\/br>\r\n1 red onion peeled and finely sliced<\/br>\r\n2 tomatoes, seeds removed, finely chopped<\/br>\r\n1 tbsp tomato puree<\/br>\r\nsplash water<\/br>\r\n75ml\/2\u00bdfl oz double cream<\/br>\r\n150g\/5oz baby spinach leaves<\/br>\r\n\r\n
To Serve:<\/h6>\r\n100g\/3\u00bd oz basmati Rice, rinsed, drained and cooked according to packet instructions<\/br>\r\nfresh coriander leaves, chopped<\/br>\r\ncumin seeds<\/br>\r\ncloves\r\n<\/div><\/div>\r\n
\r\n

Method<\/h3>\r\n

1. To make the marinade, finely chop the ginger and garlic, add the salt, chop a little more, place in a bowl. Add the lime juice, chilli powder, ground coriander, ground cumin, ground turmeric and mix well. Add the chicken pieces and the fresh yoghurt and stir to coat all the pieces of chicken. Cover and leave to marinate in the fridge for 1 hour, or if you prefer, overnight.<\/p>\r\n

2. To make the curry, heat the oil in a large frying pan over low heat and add the onion. Fry for about 2 minutes then add the tomatoes and tomato puree and cook gently for about a minute. Add the chicken to the pan with the marinade, and a splash of water. Pour in the cream, turn up the heat and simmer for about 12-15 minutes until the chicken is cooked. Add the spinach to the pan and cook until just wilted. Sprinkle over the fresh coriander.<\/p>\r\n

3. To make perfect rice, use 3 cups of water to 2 cups of rice. Heat some butter in a pan, toss in the rice and a heaped teaspoon of cumin seeds, and fry it over medium heat for about a minute. Add the water and a couple of pinches of salt, stir briefly, cover and bring to the boil. Once it is boiling, turn the heat right down and simmer for ten minutes. Then remove the cover and simmer on lowest heat for another five minutes. There should be no water left in the pan, the rice will be separate and not sticky because of the butter. It is ready to serve. For extra fragrance, add a few cloves, star anise and a squeeze of lemon during cooking.<\/p>\r\n<\/div><\/div>\r\n

<\/div>\r\n","protected":false},"excerpt":{"rendered":"

This curry is very easy to make and surprisingly, can be ready to serve in an hour.<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-794","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/johnhootonphotography.com\/index.php?rest_route=\/wp\/v2\/pages\/794","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/johnhootonphotography.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/johnhootonphotography.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/johnhootonphotography.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/johnhootonphotography.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=794"}],"version-history":[{"count":19,"href":"https:\/\/johnhootonphotography.com\/index.php?rest_route=\/wp\/v2\/pages\/794\/revisions"}],"predecessor-version":[{"id":1882,"href":"https:\/\/johnhootonphotography.com\/index.php?rest_route=\/wp\/v2\/pages\/794\/revisions\/1882"}],"wp:attachment":[{"href":"https:\/\/johnhootonphotography.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=794"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}