Punjab Spinach Curry With Chicken Recipes

CHICKEN AND SPINACH CURRY

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.

PUNJAB SPINACH CURRY WITH CHICKEN

Steps:

• thouroughly pat dry chicken thighs and cut into bite sized pieces, place into a medium bowl.
• mix spices together and sprinkle over chicken, mix together well, assuring the chicken is well coated with spices. let sit while putting rice to cook.
• For Rice: prepare rice according to recipe or your rice cooker's manufacturer's direction, using chicken stock instead of water and adding cilantro.
• Heat oil over medium high heat in large skillet.
• spread chicken out in skillet to brown, assuring that they are not too close together. . . do this in two batches if you have to.
• remove chicken from skillet and set aside.
• sautee onions until translucent in remaining oil (now seasoned with the spices from the chicken.
• add garlic and sautee until fragrant (about 30-60 seconds).
• add jar of sauce, water, tomatoes and spinach, heat until bubbling.
• reintroduce the chicken to the pan, including any juices that have accumulated.
• bring to the bubble, reduce heat to medium low and simmer for 10-15 minutes, covered, until chicken is done.
• serve over rice.