A delicious spicy Indian chicken with spinach dish. You will want a trip to the Indian grocery to get fresh curry leaves, garam masala, black cardamoms, and red chili powder.
Makes about 6 servings
Prep Time: 0 hour, 10 minutes
Cook Time: 0 hour, 30 minutes
Ingredients:
- 3 cups of boneless, skinless chicken cut into cubes.
- 1 tablespoon vegetable oil
- 7 fresh curry leaves
- 2 bay leaves
- 1 stick cinnamon
- 2 black cardamons
- 4 cloves
- 2 cups chopped onions
- 1 teaspoon ground garlic
- 1 teaspoon ground fresh ginger root
- 1 cup tomato sauce
- 1/8 teaspoon turmeric
- 2 teaspoons coriander powder
- 1/2 teaspoon garam masala
- 1/8 teaspoon red chili powder
- salt to taste
- 4-5 tablespoons chopped fresh cilantro
- 1 box of chopped spinach (10 ounces)
Preparation:
- Fry the curry leaves in the oil for 20 seconds, add the cinnamon, black cardamon, cloves, bay leaves and cook another 20 seconds.
- Add the onions and cook until golden brown.
- Add the ginger, garlic, and tomato sauce. Stir and add the turmeric, coriander powder, garam masala, red chili powder, salt, and half of the cilantro. Stir
- Add the chicken, cook until the water evaporates, about 10-15 minutes.
- Defrost the spinach and wring the water out of it. Add the spinach and cook until the chicken is tender and cooked.
- Garnish with the rest of the cilantro. Serve with rice.
Thanks to my Indian cooking teacher Sunita.
