Fragrant Chicken Curry with Spinach
This aromatic and flavorful curry is onion and mint free, perfect for those with dietary restrictions. Tender chicken simmered in a rich tomato-based sauce, infused with fragrant spices and finished with a touch of creamy coconut milk. Served with wilted spinach, this dish is a delightful blend of comforting and healthy flavors.
ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cinnamon
- 1 cup tomato puree
- 1/2 cup coconut milk
- 4 cups fresh spinach leaves
- Salt to taste
- Fresh cilantro leaves, for garnish
- Steamed basmati rice, for serving
steps
- 1.
In a large skillet, heat the vegetable oil over medium heat. Add garlic and ginger, and sauté for a minute until fragrant.
- 2.
Add the chicken pieces and cook until browned on all sides.
- 3.
In a small bowl, combine turmeric, cumin, coriander, chili powder, paprika, and cinnamon. Sprinkle the spice mixture over the chicken and stir well to coat evenly.
- 4.
Pour in the tomato puree and coconut milk, and simmer for 15 minutes, until the chicken is cooked through and the sauce thickens slightly.
- 5.
Meanwhile, in another pan, wilt the spinach leaves for a few minutes until they reduce in size.
- 6.
Season the curry with salt to taste, and then gently fold in the wilted spinach.
- 7.
Serve the fragrant chicken curry over steamed basmati rice and garnish with fresh cilantro leaves.
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