Chicken and spinach curry

CURRY made with leftover roast chicken is one of my lasting childhood memories.

There was always a block of curry sauce from the Chinese supermarket in the fridge for such occasions. This version is more influenced by South Asian cooking, made with simple spices, while the bones just add a little depth of flavour.

INGREDIENTS (SERVES 2-3)

For the spice blend 1½ tsp coriander seeds 1 tsp cumin seeds 1 tsp black peppercorns 2 green cardamom For the rest 1 onion, finely chopped 1 tsp fresh ginger, grated 2 tbsp oil (not olive oil) 1in cinnamon stick ½ tsp turmeric powder Pinch crushed red chillies

1 tin chopped tomatoes (or four fresh tomatoes, finely chopped) ½ tsp sea salt 1 chicken leg, meat removed and shredded but bones reserved

100g spinach

Grind the ingredients for the spice blend using a mortar and pestle, or a spice grinder (discard the outer part of the cardamom).

In a heavy-based pan with a lid, heat the oil and cook the onion and ginger, softening but not browning.

Add three teaspoons of the spice blend, the chillies and cinnamon and cook for 30 seconds. Next, add the turmeric and cook for a further 30 seconds.

Add the tinned tomatoes, around 200ml water, the salt and the chicken bones. to a simmer and cook Bring k for 15 to 20 minutes. If the sauce becomes too thick, add some more water.

Remove the cinnamon stick, add the chicken and stir through. Add the spinach, cover and cook for one minute and then stir through.

Correct for seasoning and serve with basmati rice or roti.