Hot and Sweet Pepper Curry Sauce with Chicken Lamb or Beef

Ingredients

• 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
• Grilled naan bread and/or basmati rice
• Plain Greek-style yogurt
• Cilantro leaves
• Thinly sliced scallions

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