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Chicken and Spinach Curry Popular

Category : Chicken

Author : TajRecipe

Date : 3/7/2006

Rating: Rating 3.7 ( 3.7 ) by 13 users

1 kg. chicken pieces of your choice
200-300 gm spinach leaves, chopped. Frozen spinach can be used
200-250 gm or 4 medium onions, peeled
1-2 tbs, dry methi or fenugreek leaves, soaked in a bowl of cold water
30 gm ginger (11/2 inch), peeled
20 gm. (4 large cloves) garlic, peeled
2 red or green chillies (adjust to taste)
400 gm tinned or peeled and chopped fresh tomatoes
2 tbs. olive or other cooking oil cumin seeds (shahi jeera). Ordinary cumin can be used.
A large pinch of asafoetida (heeng) powder
2 tsp. coriander powder
1 level tsp. turmeric powder
1/2 tsp. chilli powder (optional)
Salt to taste
1/2 tsp. gaGaram Masala
One medium onion, thinely sliced and fried until dark brown
1. Grind onions, ginger and garlic together in a food procesor or chop finely by hand.
2. Heat oil in a pan.
3. Add cumin seeds and asafoetida powder and let the seeds splutter.
4. Add onion, ginger, garlic mix and fry until golden brown.
5. Add chicken and stir fry on hot until nicely brown on all sides.
6. Add all spices except garam masala and stir fry for 1-2 minutes, until spices give out a nice, roasted aroma.
7. Add tomatoes and mix thoroughly.
8. Add spinach and mix thoroughly.
9. Lift methi leaves out of the water, leaving any dust and grit behind. Add to the dish and mix.
10. Put lid on, turn fire on medium-low and cook until tender.
11. Check and adjust salt and spices.
12. Turn heat off, sprinkle garam masala, mix and leave covered.
13. Serve with hot Nan or Tandoori Roti or Chapatti.

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There are: (1) comments
Author: Odalys Munoz
Email: XXXdolly8@bellsouth.netXXX
Date:  12/5/2006
This meal is delicous!!!
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