Spinach chicken curry
Curries With Bumbi · ♥ 1.6K likes · 75.7K views · 5 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 30 g garlic
- 30 g ginger
- 4 whole green cardamoms
- 4 whole cloves
- ½ tsp black peppercorns
- 300 g onions
- 2 tsp Kashmiri red chilli powder
- 1 tsp turmeric powder
- 2 tsp ground coriander
- 615 g boneless skinless chicken thighs
- 1 whole tomatoes
- 1 tsp garam masala powder
- 265 g spinach
- 1 whole green chilli
Blend garlic, ginger, one green chilli (optional) and about 4 tablespoons of water to a smooth paste.
- 4 tbsp water
Coarsely grind green cardamoms, cloves and black peppercorns.
- 1 whole dried bay leaf
- 1 whole cinnamon stick
- salt
Heat a pan on medium. Add a dried bay leaf and a cinnamon stick, then the onions with a sprinkle of salt; fry on medium-high until soft and starting to colour at the edges.
Add the ground spices and the ginger garlic paste and stir about two minutes on medium, until the raw smell is gone.
Cooking out the paste and spice powders
Turn the heat as low as possible; add Kashmiri chilli powder, turmeric, ground coriander and a little ground cumin and stir just two seconds so they do not burn.
Add the tomatoes and salt and stir until the tomatoes turn mushy. Add a sprinkle of sugar.
Chicken, tomatoes and simmering
- sugar
- 1 cup hot water
Add about a cup of hot water, cover on medium-low 5 more minutes, until the chicken is tender.
Stir in two tablespoons of sour cream (optional), garam masala and a pinch of ground nutmeg.
Sour cream, garam masala and spinach
- mint leaves
Remove the bay leaf and cinnamon stick, taste and adjust the seasoning. Serve with steamed rice, roti or naan.