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Chicken And Spinach Curry

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Ingredients

Adjust Servings:
3 lbs chicken, jointed and skinned
1 teaspoon turmeric
1 teaspoon ground fennel
1 teaspoon ground coriander
1/2 teaspoon chili powder
4 tablespoons oil
2 medium onions, chopped
1 inch piece fresh ginger, grated
3 garlic cloves, crushed
1 1/2 teaspoons salt
3 fluid ounces water
2 ounces butter
2 garlic cloves, chopped
8 curry leaves
1/2 teaspoon cumin seed

Nutritional information

1033.2
Calories
700 g
Calories From Fat
77.8 g
Total Fat
24.2 g
Saturated Fat
287.6 mg
Cholesterol
1320.7 mg
Sodium
14.5 g
Carbs
4.6 g
Dietary Fiber
4.8 g
Sugars
68.8 g
Protein
607g
Serving Size

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Chicken And Spinach Curry

Features:
    Cuisine:

    A wonderful way to use spinach, cooked with the chicken and flavoured with chillies and spices. My daughter eats this so often she has muscles like Popeye--it's good.

    • 95 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Chicken and Spinach Curry, A wonderful way to use spinach, cooked with the chicken and flavoured with chillies and spices My daughter eats this so often she has muscles like Popeye–it’s good , Wonderful used 4 chicken breasts cut into big chunks, so didn’t need anything like as much water as recipe said, just enough to make paste, and a smidge more once chicken was in Spinach is watery anyway, so I didn’t add any more at all, or cook as long as stated I too increased ground coriander to 1 tablespoon, and was a bit sparing with the fennel Really tasty !


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    Steps

    1
    Done

    Cut the Chicken So That the Legs Are Separated from the Thighs, Cut Each Breast in Two Lengthwise.

    2
    Done

    Mix Together in a Bowl the Turmeric, Fennel, Coriander and Chili Powder With 3 Tbsp Water to Make a Paste.

    3
    Done

    Heat the Oil Over Medium Heat and Fry the Onions, Ginger and Garlic, Till the Onions Are Brown, 5 Minutes.

    4
    Done

    Turn the Heat to Low and Fry the Spice Paste Stir and Cook For 5 Minutes to the Bowl in Which the Spices Were Mixed Add 3 Tbsp Water, Stir to Remove All Traces of the Spices and Add the Water to the Pan. Stir and Cook 3 Minutes.

    5
    Done

    Turn the Heat to Medium and Add the Chicken, Stir and Fry For 4 Minutes, Till the Chicken Changes Colour.

    6
    Done

    Add 1 Tsp of the Salt and the Water, Bring to the Boil, Cover With a Lid, Reduce the Heat and Simmer For 20 Minutes.

    7
    Done

    Melt the Butter in a Separate Pan and Add the Garlic, Curry Leaves, Cumin, Fennel and Red Chillies. Stir and Add the Spinach and 1/2 Tsp Salt. Fry For 5 Minutes.

    8
    Done

    Add the Spinach to the Chicken Mix Well, Cover the Pan and Cook For 20 Minutes.

    9
    Done

    Mix in the Yogurt and Garam Masala Stir Well to Blend the Yogurt With the Chicken and Spinach . Cook Uncovered 6 Minutes, Stirring Frequently.

    Avatar Of Logan Black

    Logan Black

    BBQ aficionado specializing in tender and smoky barbecue dishes.

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