Adapted from a recipe by Dipna Anand to use Chellonia-style roast chicken instead of diced.

Ingredients

• 2 chicken legs, skin on, bone in (cut into thigh and drumstick)
• 1 Tbsp olive oil
• 1 tsp sea salt
• 4 Tbsp vegetable oil
• 1 tsp cumin seeds
• 2 medium onions (finely chopped)
• 2 chilli peppers (finely chopped)
• 2 Tbsp ginger and garlic paste
• Tin of chopped tomatoes
• 1 ¼ tsp turmeric powder
• 1 ¼ tsp cayenne powder
• 1 ½ tsp ground coriander
• 1 tsp ground cumin
• ¼ tsp ground black pepper
• 1 ¼ tsp salt
• 2 Tbsp butter
• 3 bunches spinach (roughly chopped)
• 1 ½ tsp garam masala
• 4 Tbsp fresh chopped coriander plus a little for garnish

Method

1. Rub the chicken with olive oil and sprinkle with sea salt
2. Roast in a pre-heated fan oven at 180C for half an hour ish until going crispy
3. In a saucepan, heat the oil and add the cumin seeds, let the cumin seeds sizzle in the oil for about a minute
4. Add the onions to the saucepan and cook until the onions are golden brown
5. Add the ginger/garlic paste and chopped peppers to the saucepan and cook for about a minute on a medium heat
6. Add the chopped tomatoes to the saucepan and cook for about 1 minute
7. Remove the saucepan from the heat and using a hand blender, blend the masala until the colour has changed to rusty orange and then return to the heat
8. Add the dry spices, salt and butter to the sauce and cook for 10 minutes on a medium heat (add water if needed)
9. Add the chopped fresh spinach and cook for a further 10 minutes
10. Simmer until the chicken is crispy
11. Take the chicken out of the roasting tin and lay it skin side up gently on top of the sauce
12. Cover the pot and put it in the oven
13. You can turn it down a bit and don’t need the fan anymore – half an hour should do it
14. Add the garam masala and chopped coriander and cook for a final 1 minute or 2
15. Remove from the heat, garnish as desired and serve with boiled rice