Spinach Chicken Curry Recipes

Steps:

• Season both sides of chicken with salt and pepper.
• In a large braising pan, melt butter over medium-high. Working in two batches, brown chicken until golden, about 8 minutes per batch. Transfer chicken to a plate.
• Reduce heat to low and add shallots and cinnamon stick. Cook, stirring often, until shallots are soft, 8 minutes. Add ginger, spices, and chile. Cook, stirring, until fragrant, 30 seconds. Add lemon juice and sugar and cook 30 seconds more. Stir in coconut milk, 1/4 cup water, chicken, and any accumulated juices. Season with salt and pepper. Bring just to a boil, then reduce heat and simmer on low, partially covered, until chicken is cooked through, 8 to 10 minutes. Remove from heat and add peas and spinach just to heat through. Serve over rice, topped with almonds and cilantro.

Steps:

• Cut the chicken so that the legs are separated from the thighs, cut each breast in two lengthwise.
• Mix together in a bowl the turmeric, fennel, coriander and chili powder with 3 tbsp water to make a paste.
• Heat the oil over medium heat and fry the onions, ginger and garlic, till the onions are brown, 5 minutes.
• Turn the heat to low and fry the spice paste stir and cook for 5 minutes To the bowl in which the spices were mixed add 3 tbsp water, stir to remove all traces of the spices and add the water to the pan. Stir and cook 3 minutes.
• Turn the heat to medium and add the chicken, stir and fry for 4 minutes, till the chicken changes colour.
• Add 1 tsp of the salt and the water, bring to the boil, cover with a lid, reduce the heat and simmer for 20 minutes.
• Melt the butter in a separate pan and add the garlic, curry leaves, cumin, fennel and red chillies. Stir and add the spinach and 1/2 tsp salt. Fry for 5 minutes.
• Add the spinach to the chicken mix well, cover the pan and cook for 20 minutes.
• Mix in the yogurt and garam masala stir well to blend the yogurt with the chicken and spinach . Cook uncovered 6 minutes, stirring frequently.

Steps:

• Place flour on a plate. Season chicken with salt and pepper, then lightly dredge in flour until coated.
• In a large nonstick skillet, heat 1 tablespoon oil over medium. Add 2 chicken cutlets and cook until golden and cooked through, about 3 minutes per side. Transfer to plates. Repeat with 1 tablespoon oil and remaining cutlets, transferring cutlets to plates.
• Add remaining 2 tablespoons oil to the skillet, then curry powder and chickpeas. Season with salt and pepper and cook over medium heat, stirring frequently, until chickpeas are golden and starting to pop, about 3 minutes. Add butter, lime juice and spinach and stir just until spinach starts to wilt, about 30 seconds. Spoon chickpea mixture over chicken and top with cilantro, if using. Serve with lime wedges.

Steps:

• Add cloves, garlic, ginger and onion, to oil until fragrant.
• Add chicken and chili powder and cook thoroughly.
• Add spinach purée and stir. Then, add elaichi seeds, masala, salt, and sugar. Cook on medium low heat for 10-15 minutes.
• Add heavy cream and stir.
• Serve hot.

Steps:

• Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. , Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice.

Steps:

• Heat oil in a medium/large pan then add chopped onion. Cook until soft.
• Add the chicken pieces to the pan and cook for 5 minutes.
• Now add the fresh Ginger and Garlic along with the fresh chillies and diced tomato. Stir and cook for 5 minutes.
• Now add the spices and the salt, stir well and cook for 2 minutes stirring constantly to avoid sticking.
• At this point add half the bag of fresh spinach and 100ml water. Stir well then bring to boil and simmer covered for 30 minutes or until the chicken is cooked. Garnish with fresh Coriander. Add more salt if you desire.
• Serve with Basmati rice. Tip: the curry tastes even better the next day after marinating. Enjoy.