CHICKEN AND SPINACH CURRY
A wonderful way to use spinach, cooked with the chicken and flavoured with chillies and spices. My daughter eats this so often she has muscles like Popeye--it's good.
Provided by Brian Holley
Categories Curries
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 1033.2, Fat 77.8, SaturatedFat 24.2, Cholesterol 287.6, Sodium 1320.7, Carbohydrate 14.5, Fiber 4.6, Sugar 4.8, Protein 68.8
CHICKEN CURRY
Easy and straight forward. This authentic Punjabi Chicken curry with Spinach will make your tastebuds dance.
Provided by mellowfellow
Time 55m
Yield Serves 4
Number Of Ingredients 16
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.
CHICKEN CURRY WITH SPINACH
Spinach and chicken cooked together made a wonderful combination, the addition of the cream adds a touch of smoothness and luxury to the dish. Not too spicy and suits all tastes. As a supper dish you can serve it with buttered toast instead or rice. From start to finish about 30 minutes.
Provided by Brian Holley
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large pan heat the oil and fry the onion and garlic till golden brown.
- Add the tomatoes and cook for 5 minutes.
- Add the chicken and spices and fry for 5 minutes.
- Season with the salt and pepper, add the spinach and cream and cook till chicken is tender, about 10 minutes.
- For a main course serve with boiled rice, as a supper dish serve with toast.
Nutrition Facts : Calories 423.5, Fat 24.1, SaturatedFat 9.2, Cholesterol 140.6, Sodium 462.9, Carbohydrate 9.1, Fiber 2.7, Sugar 3.1, Protein 42.6
CHICKEN WITH SPINACH
This is a garlicky and incredibly smooth spinach and chicken curry.
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a food processor, blend the spinach to a puree using 1 or 2 tablespoons of water to loosen the mixture, transfer the spinach to a bowl, and set aside. Clean the food processor.
- Heat the vegetable oil in a pan over a medium heat. Add the cardamom pods, bay leaves, and cinnamon, and fry for 20 to 30 seconds. Add the green chiles, and onion, and continue to fry for 4 to 5 minutes, or until caramelized.
- Meanwhile, blend the ginger, garlic, and tomatoes to a smooth paste in the food processor.
- When the onions have caramelized, add the paste, chicken pieces, coriander, and garam masala to the pan, and stir well, to combine. Season the mixture with salt, to taste, and simmer for 12 to 15 minutes, stirring frequently.
- Add the yogurt, stir well, and continue to simmer the mixture until the sauce has thickened and almost dried out.
- Stir in the spinach puree and continue to simmer for 10 to 12 minutes, or until the chicken has cooked through. Season the mixture, with salt, and freshly ground black pepper, to taste, then serve with rice.
SPINACH & CHICKEN CURRY
A super easy chicken recipe that is great for easy entertaining.
Provided by hjalmar
Time 1h20m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Mix together the yogurt, garlic, ginger, ground coriander and curry powder. Season well. Place the chicken in a large, non-metallic bowl and pour over the yogurt mixture. Toss to mix well, cover and marinate in the refrigerator for 8-10 hours.
- Place the spinach in a saucepan and cook over a medium heat for 6-8 minutes. Season and drain thoroughly. Place the cooked spinach in a food processor and blend until smooth.
- Heat the oil in a large nonstick frying pan and add the onion. Cook over a gentle heat for 10-12 minutes, then add the cumin seeds and stir-fry for 1 minute. Increase the heat to high, add the chicken mixture and stir-fry for 6-8 minutes. Pour in the measured water and the spinach and bring to the boil.
- Reduce the heat to low, cover tightly and cook for 25-30 minutes or until the chicken is cooked through
- Uncover the pan, check the seasoning and cook over a high heat for 3-4 minutes, stirring constantly. Remove from the heat and stir in the lemon juice. Serve immediately.
- Serve with Rice, Couscous or Pasta
CURRY CHICKEN BREASTS WITH CHICKPEAS AND SPINACH
This entire dish is built for flavor - and ease. An ideal ingredient for quick weeknight meals, chicken breasts can be pounded thin, so they'll cook quickly and evenly. Here, the cutlets are dusted in flour to create a delicate, golden crust that seals in moisture, and flavored with Madras curry powder, an Indian spice blend featuring coriander, turmeric, chiles, cumin, fennel, garlic and ginger. Toasting it in oil brings out all its warmth and richness. The curried chickpeas make a wonderful side dish on their own, and would pair just as well with another meat or fish.
Provided by Kay Chun
Categories dinner, quick, weeknight, beans, poultry, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
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.
SPINACH CHICKEN CURRY RECIPE BY TASTY
Here's what you need: spinach, chicken breast, garlic, ginger, Achari chicken masala, cloves, elaichi seeds, white onion, heavy whipping cream, chili powder, salt, sugar, olive oil
Provided by Yuvika Ray
Categories Lunch
Time 30m
Yield 10 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 358 calories, Carbohydrate 8 grams, Fat 8 grams, Fiber 3 grams, Protein 60 grams, Sugar 2 grams
INDIAN CHICKEN CURRY II
This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice.
Provided by Amanda Fetters
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
- Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
Nutrition Facts : Calories 312.8 calories, Carbohydrate 14 g, Cholesterol 37.9 mg, Fat 21.7 g, Fiber 3.8 g, Protein 19.1 g, SaturatedFat 10.4 g, Sodium 268.3 mg, Sugar 6.7 g
QUICK CHICKEN CURRY WITH SPINACH AND PEAS
This easy Indian-inspired weeknight dinner comes together in under an hour. Save leftovers for lunch the next day, as the flavor only gets better.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h
Number Of Ingredients 15
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.
More about "chicken curry with spinach recipes"
CHICKEN SAAG (INDIAN CHICKEN AND SPINACH CURRY)
From mission-food.com
4.8/5 (97)Total Time 30 minsCategory Main CourseCalories 438 per serving
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat (if you plan to double the recipe, definitely use a pot instead of a skillet so you have room for all the spinach!). Add the onion, garlic, and ginger and saute until softened, about 4 to 5 minutes, stirring regularly, and lowering heat to medium-low if it starts to brown too quickly.
- Over medium heat, add the salt, coriander, garam masala, turmeric, cumin, cardamom, and chili powder, and stir on medium-low heat until fragrant, about 30 seconds or so. Dissolve the tomato paste in the water by stirring vigorously together in a measuring cup or bowl. Then stir into the spices in the pan, creating a thick spiced sauce, about 1 minute.
- Add the spinach and gently stir to combine, as the skillet will be very full. Cover and raise the heat to medium-high, allowing the spinach to start to wilt. Occasionally remove the lid, stir, and then cover again until most the spinach has begun to wilt, about 3 to 5 minutes (can depend on the size of your spinach leaves). Remove the lid and finish stirring the spinach until it is completely wilted but still bright green, another minute.
- Transfer spinach mixture to a blender and puree until relatively smooth but still a bit chunky (you don’t want it to be super smooth, a bit of texture is good). Taste and adjust salt and spice if necessary.
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