Big-batch chicken and spinach curry

A gently spiced, tomatoey chicken curry with plenty of spinach, made in a big pot so half goes in the freezer for a no-effort fakeaway night.

Ingredients

• 45 ml Vegetable oil
• 3 Onions, finely chopped
• 0.5 Garlic, crushed
• 40 g Fresh ginger, grated
• 6 g Ground cumin
• 6 g Ground coriander
• 3 g Ground turmeric
• 8 g Garam masala
• 2 g Chilli powder, leave out for a very mild curry
• 800 g Chopped tomatoes
• 1500 g Chicken thighs, boneless and skinless, cut into chunks
• 200 g Natural yoghurt
• 300 g Spinach
• 6 g Salt
• 20 g Fresh coriander, chopped
• 300 g Basmati rice

Method

1. Cook the onions in the oil in a large pan for 12 minutes, until deep golden. Take your time: this is where the flavour comes from.
2. Stir in the garlic, ginger and spices for a minute, then add the tomatoes and salt and simmer for 5 minutes.
3. Add the chicken and 200ml water, cover and simmer for 25 minutes, stirring now and then.
4. Take the pan off the heat and stir in the yoghurt a spoonful at a time, then return to a low heat, add the spinach and stir until wilted.
5. Cook the rice following the packet, about 12 minutes.
6. Spoon half the curry into a wide dish to cool for the freezer. Scatter the rest with coriander and serve with the rice.