- 2 tablespoons groundnut or vegetable oil
- 4 large onions, sliced
- 225g chicken mini fillets, cut into chunks
- 1 teaspoon ground cumin
- 1 1/2 tablespoons Ferns Hot Curry Paste (see note)
- 1 level tablespoon plain flour
- 5 balls frozen chopped leaf spinach
- 6 to 8 mushrooms, quartered
Prep:10min › Cook:4hr › Extra time:8hr chilling › Ready in:12hr10min
- Heat a frying pan or wok over medium heat with the oil. Add the onion and cook until translucent, approximately 10 minutes.
- Add the chicken and cook, stirring contantly until almost cooked through. Turn the heat down and add the seasoning, cumin and curry paste. Cook for 3-4 minutes until the aroma is evident.
- Add the plain flour and stir quickly to incorporate for approximately 1 minute. At this point the mixture will appear dry and stodgy. Add enough water to cover plus half again.
- Mix well and bring to the boil. Then immediately turn the heat down to a very gentle simmer. Cook for about 3 hours, stirring occasionally. A skin will form on the surface but this is crucial to allow a gentle simmer.
- Cool down, tranfer to a bowl and chill overnight (can be eaten on the same day but it is much better the next day).
- Remove the curry from the fridge and transfer into a saucepan. Add the frozen spinach and gently warm through and simmer for another 30 minutes. Add the mushrooms and simmer for a further 30 minutes and then serve.
Ferns curry paste is available in most asian supermarkets for under £2. Its well worth seeking out as its really authentic and has a wonderful flavour. If you cannot locate it then the next best would be Sharwoods Madras Hot Curry Paste.