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Chicken and Spinach Curry

Chicken and Spinach Curry

Time: 1 hrs 15 mins

Ingredients

  • 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
  • 1/2 teaspoon fennel seed
  • 2 dried red chilies, chopped
  • 1 lb fresh spinach or 8 ounces frozen chopped spinach
  • 4 tablespoons plain yogurt
  • 1/2 teaspoon garam masala

Directions

  • 1 Cut the chicken so that the legs are separated from the thighs, cut each breast in two lengthwise.
  • 2 Mix together in a bowl the turmeric, fennel, coriander and chili powder with 3 tbsp water to make a paste.
  • 3 Heat the oil over medium heat and fry the onions, ginger and garlic, till the onions are brown, 5 minutes.
  • 4 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 Turn the heat to medium and add the chicken, stir and fry for 4 minutes, till the chicken changes colour.
  • 6 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 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 Add the spinach to the chicken mix well, cover the pan and cook for 20 minutes.
  • 9 Mix in the yogurt and garam masala stir well to blend the yogurt with the chicken and spinach . Cook uncovered 6 minutes, stirring frequently.

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