Sweet Methi Chicken Curry

In this recipe, pureed caramelised onions and tomatoes are combined to make a luxuriously smooth and sweet sauce. It's important to use chicken thighs instead of breasts as they are less likely to dry out when cooking for a longer time, as in this recipe.

Ingredients:

- 5 tbsp olive oil
- 1 large onion, thinly sliced
- 1/2 tsp salt
- 1 tsp sugar
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- 700g boneless, skinless chicken thighs, chopped into equal chunks
- 2 red chillies, finely sliced
- 4 tbsp tomatoes, chopped
- 1 tbsp fenugreek
- 1 tsp turmeric
- 1/2 tbsp garam masala
- 1/2 tbsp chilli powder (add to taste)
- Salt, to taste
- Large handful of spinach



How To Do The Thing:

1. Heat 1 tbsp of oil in a medium frying pan over low heat. Add in the onion, salt, and sugar. Cook - stirring frequently - for about 45 minutes, or until the onion turns a deep golden brown.

2. Once the onion has caramelised, empty the contents of the pan into a food processor. Return the pan to the hob and add the ginger and garlic, cooking over medium heat for three minutes so that the spices become aromatic. Add the contents of the frying pan into the same food processor as the onion and blitz into a smooth paste. Add water to the processor if required.

3. In a large frying pan on medium-high heat, add the remaining 4 tbsp of oil. Once hot, add the chicken thighs and cook for 7 minutes. Add the chilli and cook for a further 2 minutes. Now, add the onion paste into the pan and stir into the chicken. Cook for a further minute before adding the tomatoes.

4. Add the fenugreek, turmeric, garam masala, chilli powder, salt and water. Bring to the boil, reduce the heat and then simmer for 30 minutes or until the sauce has become reached a consistency of your liking.

5. Add the spinach and cook until wilted. Serve with basmati rice.