Recipe: Perfect Spinach and chicken curry

Baca Juga

Spinach and chicken curry. Season the chicken with the cumin, coriander, ginger, onion powder, and red pepper flakes. Pour the chicken broth into the skillet, and bring the mixture to a boil. Heat oil in a medium, non-stick wok on medium to high flame.

Melt the butter in a separate pan and add the garlic, curry leaves, cumin, fennel and red chillies. Murg Saagwala is a popular north Indian dish where chicken pieces are cooked in mildly spiced spinach gravy. A very healthy and nutritious dish. You can have Spinach and chicken curry using 19 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Spinach and chicken curry

1. You need of To marinade:.
2. You need 1 Tbsp of oil.
3. Prepare 500 gram of chicken.
4. Prepare 1 tsp of salt.
5. You need 1/2 tsp of tumeric.
6. It's 2 tsp of Red chilli powder.
7. You need 1/2 of tspCoriander powder.
8. You need 1 tsp of Ginger & garlic paste.
9. Prepare of For gravy.
10. It's 150 gram of Spinach.
11. You need 200 gram of Onions.
12. You need 100 gram of chopped tomatoes.
13. You need 2 of Green chillis halved.
14. It's 1/2 tsp of Cumin seeds.
15. You need 1/2 of coriander seeds.
16. It's 1/2 tsp of mustard seeds.
17. You need 1 of cinnamon stick.
18. You need 4 tbsp of oil.
19. It's of Salt.

You can wilt the spinach first then whizz it in a blender. I add it freshly chopped for texture. Chicken is simmered in a creamy spinach sauce. Don't worry, it is super easy to make.

Spinach and chicken curry instructions

1. Diced the chicken. To marinade the chicken: put chicken in the bowl, add salt, turmeric, Red chilli powder, coriander powder, garam masala and ginger garlic paste. Leave it aside for 1 hour or marinade the chicken overnight..
2. Wash the spinach. Place the pot over the gas. Add oil, let the oil heat up. Put cumin seeds, cinnamon stick, mustard seeds, coriander seeds. Little sauté them. Add the onions cook it till they get brown. Add tomatoes and salt. Cook it for 10 mins till all the masala cooked properly. Add green chillis and spinach. Add little water to cook the spinach. Let it simmer for 5 mins..
3. After an hour of marinade the chicken. Time to shallow fry. Put oil in to the pan. Let the oil heat up, start shallow frying the chicken. Once all the chicken fried, put it into the sauce. Cook for another 5 mins..
4. Once ready, Serve it with saffron basmati rice or Chapati..

This curry is full of flavor and loaded with nutrients. In this Chicken Saag, I used spinach, but feel free to use other greens that you like. This post is sponsored by Revol, a French manufacturer of top-quality ceramic cookware. Thank you for supporting the brands that support Chocolate & Zucchini. It's Confession Tuesday and I have one to make: I don't really like spinach.