Ingredients
-
3
-
1
-
1
-
1
-
1/2
-
4
-
2
-
1
-
3
-
1 1/2
-
3
-
2
-
2
-
8
-
1/2
Directions
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. |
