Chicken Karahi with Spinach
A fragrant, spicy Chicken Curry, definitely one to WOW your guests!
Servings: 4
Ingredients
- 500 gram chicken breasts/about 4 breasts
- 4 tbsp vegetable oil or light olive oil
- 1 onion finely chopped
- 3 large roma tomatoes blanched and chopped
- 1 tbsp ginger/garlic paste
- 1 tbsp tomato paste
- 2 tspn kashmiri chilli powder
- 1 tbsp masala (optional)
- 1 tspn ground coriander
- 1&1/2 tspn ground cumin
- 1/4 tspn turmeric
- 1 tspn garam masala
- 1 tspn dried methi leaves (optional)
- 2 tbsp yogurt
- 2 green chillies
- 2 cups baby spinach
- 1 tbsp coriander leaves chopped
- 1/2 cup water
- dash of lemon juice
Instructions
- Cut chicken breasts into large cubes
- Heat oil in a large pan on medium heat. Add the onion and sauté until they are slightly brown
- Add the ginger/garlic paste and fry for a minute
- Add the chicken and fry until it has turned white
- Add the tomatoes. Cover and cook until the tomatoes are cooked, about 5 minutes
- Add the spices, chilli powder, masala, cumin, coriander, turmeric and dried methi leaves. Cook for 5 minutes
- Add the yogurt and tomato paste together with one chopped chilli. Season with salt. Cook for a minute. Add the water. Cover and simmer for about 15 minutes
- Add the garam masala and spinach and cook just until the spinach wilts. Add the coriander, another chopped chilli (if you prefer) and a dash of lemon juice.
- Serve hot