Goats Milk Curd, the base for a Chicken and Spinach curry

I recently came across goats milk curd, which is produced by a local artisan cheese maker in Hawes called Ribblesdale Cheese

This curd is ideal for sweet and savoury dishes and  forms the basis for my Yorkshire Curd Tart, so I thought I would use it as a base for a curry. The wife of a Sikh friend of mine used to make me a vegetable curry based on paneer (milk curd) but would not share the ingredients or the method of cooking. So my recipe was made on the fly.

Here is a recipe for the High Blean chicken, spinach and chickpea curry featuring Ribblesdale goats milk curd.

500g Boneless chicken thigh fillets.

200g goats milk curd

60g of dry Chickpeas, if using a tin I think you need about 100g

400g fresh spinach though it is fine to use frozen spinach but not 400g of frozen! Add 4 to 6 pieces.

1 Medium to large  onion chopped

1 chilli red or green you choose but I used red as it contrasted with the green of the spinach. The chilli needs to be split and chopped and add as many of the seeds as your taste dictates, depending on how hot you want your curry. I used about a third of the seeds.

5 cloves of garlic sliced

Fresh ginger root, I used  a piece about 1½ long  by ¾ inch diameter,  peeled and sliced into thin batons.

Ghee plenty of this to fry the chicken in.

1 tbs Turmeric

1 tbs Garam masala add more or less depending on your personal taste.

Salt and ground black pepper..

Spoon a good wedge of ghee  into a thick bottomed pan, I use a Le Creuset then place this over a  hot heat. When the ghee is hot start to add the diced chicken thigh meat bit by bit. When all  the chicken is in the pan frying,  dust with the Turmeric and Garam masala, salt and pepper. Remove the cooked chicken from the pan into a bowl.

Then start adding the other ingredients to the pan commencing with the chopped onion, garlic, ginger and chilli. Fry off until these soften.

Next throw in the spinach and put on the lid of the pan to wilt the spinach. If you are using frozen do not cover with the lid, let some of the water in the frozen spinach evaporate. If using fresh then take the lid off after a couple of minutes.

Making a chicken curry at High Blean B&B Bainbridge

Add the curds this whey!



Now add the curd, and stir this in well until it is melted then add the chickpeas.




Chicken curry made at High Blean B&B Bainbridge

Getting read to eat


Put the chicken back into the pan and warm the chicken through before putting the pan into a low oven to cook for about 2 hours.





Serve with fresh chapatis, which are simplicity themselves being a ratio of 3:2 where there 3 is flour and the 2 is water.

Metal Chapati pan used at High Blean B&B

Faithful chapati pan.

Add a little salt and knead into a dough. Leave for about an hour and then split into 2oz balls of dough.  Roll these out flat and thin. Cook on the the cooler AGA plate, a chapati pan or a dry frying pan. When cooked brush with melted ghee and keep them warm in a clean tea towel while cooking your stack.





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