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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