Achari chicken with spinach

When going for curry, there are a few things I’ll order almost on auto-pilot, taking no shame in the cliché – jalfrezi, achari, and anything with spinach. Cooking any of them at home, however, is something I’ve more or less resisted. A lot of food writers have spent a lot of time and ink trying to help Britons synthesise caricature curry house dishes at home, and it’s rarely a success. If nothing else, it’s not very practical to make the industrial quantities of base sauces.

To try and duck that failure – and with zero claims to the remotest authenticity – this is a simplified mash up of some of my favourite curry flavours.

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This recipe takes the basic spicy/sour pickle flavours of an achari curry, bolts it onto a standard onion-thickened base sauce, and then throws spinach at it. Because spinach. You can skip that part if you’re some kind of pervert.

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