Spinach Chicken Curry
Serves 6
Directions
- 1Start by making a ginger garlic paste: blend garlic, ginger, and 1 green chili (optional) with about 4 tablespoons of water to a smooth paste.
- 2Coarsely grind green cardamoms, cloves, and black peppercorns.
- 3Heat a pan on medium heat and add a dried bay leaf and a cinnamon stick.
- 4Add onions along with a sprinkle of salt and fry them on medium-high heat until they soften and get some color along the edges.
- 5Add the ground spices followed by the ginger garlic paste.
- 6Stir for about 2 minutes on medium heat until the raw smell of ginger and garlic goes away.
- 7Reduce heat to as low as possible and add kashmiri red chilli powder (or paprika), turmeric powder, ground coriander, and a little bit of ground cumin.
- 8Stir for just 2 seconds to prevent the spices from burning.
- 9Add the boneless skinless chicken thighs and stir them along with the spices on high heat for 3-4 minutes.
- 10Add the tomatoes and salt, then stir until the tomatoes turn mushy.
- 11Add a sprinkle of sugar to balance the flavor.
- 12Cover the pan and cook on medium heat for 5 minutes.
- 13Add about a cup of hot water and again cover on medium-low heat for 5 more minutes.
- 14Lift off the cover; the chicken should be tender.
- 15Add 2 tablespoons of sour cream (optional, or use cooking cream or yogurt).
- 16Add garam masala powder and a pinch of ground nutmeg (or jefer).
- 17Add the chopped spinach.
- 18Cover on medium-low heat for 5 minutes.
- 19Lift off the cover.
- 20Add a teaspoon of butter and a few mint leaves (optional).
- 21Discard the bay leaf and cinnamon stick before serving.
- 22Taste test and adjust the seasonings if required.
- 23Serve with hot steamed rice, roti, or naan.
Ingredients
- 615 gm boneless skinless chicken thighs cut into chunky pieces
- 265 gm spinach (only the leaves)
- 1 large onion
- 5 large garlic cloves
- 2.5 inch length ginger
- 1 green chilli
- 6 mint leaves
- 0.5 tsp whole black peppercorns
- 4 green cardamoms
- 4 cloves
- 1 dried bay leaf
- 1 inch length cinnamon stick
- 2 tsp kashmiri red chilli powder or paprika
- 1 tsp turmeric powder
- 2 tsp heaped ground coriander
- 0.5 tsp ground cumin
- 1 tsp garam masala powder
- 0.25 tsp ground nutmeg or jaifal powder
- 2 tsp salt
- 1 tsp sugar
- 2 tbsp sour cream or heavy cream or plain unflavored yogurt
- 1 tsp butter
- 1 cup hot water
- 3 tbsp oil
Equipment
blenderpan
Tips
- If you want to avoid chili heat, add 4 tablespoons of water when blending the ginger garlic paste.
- Grind whole spices coarsely as some people may not like them in their meal.
- Stir ground spices for only 2 seconds to prevent burning.
- Boneless chicken is best for a quick recipe.
- A sprinkle of sugar balances the flavor of the tomatoes.
- Adding sour cream, cooking cream, or yogurt is optional.
- Discard the bay leaf and cinnamon stick before serving.
- Do a taste test and adjust seasonings if required.
- If using yogurt, stir it well with 2 tablespoons of water before adding.
- If you don't like mint, you can add chopped coriander for flavor.
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