Chicken and Spinach Curry 2
This curry mixes the flavours of chicken and spinach and it goes well with tandoori roti or nan or chapatti. This recipe can be used for meat, fish or prawns too. Serves 7-8
1 kg. chicken pieces of your choice
200-300 gm spinach leaves, chopped. Frozen spinach can be used
200-250 gm or 4 medium onions, peeled
1-2 tbsp, dry methi or fenugreek leaves, soaked in a bowl of cold water
30 gm ginger (11/2 inch), peeled
20 gm. (4 large cloves) garlic, peeled
2 red or green chillies (adjust to taste)
400 gm tinned or peeled and chopped fresh tomatoes
2 tbsp. cooking oil
1 tsp.black cumin seeds (Shahi jeera). Ordinary cumin can be used.
A large pinch of asafoetida (hing) powder
2 tsp. coriander powder
1 level tsp. turmeric powder
1/2 tsp. chilli powder (optional)
Salt to taste
1/2 tsp. Garam Masala
One medium onion, thinly sliced and fried until dark brown
Grind onions, ginger and garlic together in a food processor or chop finely by hand.
Heat oil in a pan.
Add cumin seeds and asafoetida powder and let the seeds splutter.
Add onion, ginger, garlic mix and fry until golden brown.
Add chicken and stir fry on hot until nicely brown on all sides.
Add all spices except garam masala and stir fry for 1-2 minutes, until spices give out a nice, roasted aroma.
Add tomatoes and mix thoroughly.
Add spinach and mix thoroughly.
Lift methi leaves out of the water, leaving any dust and grit behind. Add to the dish and mix.
Put lid on, turn fire on medium-low and cook until tender.
Check and adjust salt and spices.
Turn heat off, garnish with deep fried onions, sprinkle garam masala, mix and leave covered.
Adding fenugreek or methi leaves to spinach, makes the curry tastes even better.
Restaurants add at least double the amount of spinach and fenugreek leaves. It makes the chicken go further.