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Spinach Chicken Curry

Anyone else using quarantine to experiment with new recipes? Last week I found that doing a little meal prep goes a looong way for me when working from home — otherwise I tend to snack on whatever’s around or go long stretches without eating (and then have low energy). This week I made some delicious chicken curry!

** Vegetarians! Use the same base and make the curry with soy chunks or tofu – yum!

INGREDIENTS

1 lb boneless chicken breast, cut into 1 inch cubes⠀

1 onion, diced⠀

1 tomato, diced⠀

6 cloves garlic, minced⠀

2 teaspoons minced ginger⠀

Oil spray such as Pam (or 1 tsp oil)⠀

3 cups fresh spinach (or 1 cup frozen)⠀

1 tablespoon Garam Masala⠀

2 tablespoons Coriander powder⠀

1/2 tablespoon turmeric⠀

1 tablespoon red chili powder (more if you like it spicier)⠀

1 teaspoon salt⠀

1 tablespoon black pepper⠀

2 teaspoons ghee or regular butter⠀

DIRECTIONS:⠀

  1. Sautée the onion, garlic, and ginger in oil spray until the onion is browned⠀

2. Add all the spices, salt, and tomatoes. Cook until tomato is mushy.⠀

3. Add the chicken pieces and cook, stirring it around, for about 5-6 minutes until the chicken is almost cooked through⠀

4. Add the spinach and cook until the spinach is wilted and the chicken is fully cooked through. As you stir it the juices will start to seep and it will turn into a gravy.⠀

NOTE: This makes more of a dry curry but if you like more gravy you can add 1/2 cup water or purée the tomatoes instead of dicing them.⠀

ENJOY!

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