Hot and Sweet Pepper Curry Sauce with Chicken, Lamb or Beef

Deselect All

3 tablespoons vegetable, grapeseed or peanut oil

1 tablespoon ground coriander, a palmful

1 tablespoon ground cumin or cumin seed, a palmful

2 teaspoons turmeric, 2/3 palmful

2 cardamom pods, split, or 1/8 teaspoon ground cardamom

4 cloves garlic, thinly sliced or chopped

2 sweet red bell peppers, seeded and chopped

2 hot chile peppers, such as Fresno chiles, sliced

One 1-inch piece ginger root, grated

1 onion, finely chopped

Salt and freshly ground black pepper

2 cups passata or tomato sauce

1 cup chicken stock

1/2 cup mango chutney, such as Patak brand Major Grey's

1 large fresh bay leaf

1 small cinnamon stick

One 15-ounce can diced tomatoes

1 1/2 pounds boneless, skinless chicken, boneless leg of lamb or beef sirloin, cubed into bite-size pieces

2 limes, juiced

1 teaspoon sweet paprika

12 ounces farm spinach (bundles), stemmed and cleaned, coarsely chopped

To serve:

Grilled naan bread and/or basmati rice

Plain Greek-style yogurt

Cilantro leaves

Thinly sliced scallions