Try this uncomplicated recipe of Chicken Curry with Spinach, wonderful mishmash of delicious ingredients. It is a power-pack of chicken and spinach goodness. The addition of the butter and heavy cream make it pleasantly velvety and smooth. It is not too spicy, suiting all tastes of your family members and guests. Serve this traditional dish with some plain rice, warm bread or buttered toast for a more filling taste.
Butter – 3 tablespoons
Chicken breast halves – 2 pounds
Ground cumin – ½ teaspoon
Ground coriander - ½ teaspoon
Ground ginger – 1 teaspoon
Onion powder – ¼ teaspoon
Crushed red pepper flakes – ⅛ teaspoon
Garlic – 2 teaspoons
Chicken broth – ½ cup
Frozen chopped spinach – 1 package
Heavy cream – ⅓ cup
Salt – To taste
Place 3 tablespoons of butter in a large non-sticking skillet and melt it, placing it on a stove with medium heat.
Once the butter melts and is warm, add in 2 pounds of skinless and boneless chicken breast halves.
Now stir fry the chicken in the butter for 5 to 8 minutes or until lightly brown in color.
Season the chicken mixture with ½ teaspoon of ground cumin, 1 teaspoon of ground coriander, same ratio of ground ginger and ¼ teaspoon of onion powder.
Continue stir frying and add in ⅛ teaspoon of finely crushed red pepper flakes and 2 teaspoons of properly crushed garlic paste.
Sprinkle some salt over the mixture and cook for 2 more minutes.
Now stir in a half cup of chicken broth and bring the chicken mixture to a full boil.
Once it starts boiling, add in one large package of frozen chopped spinach and mix well with the chicken mixture.
Cover the skillet and let it boil for five to eight more minutes.
Mix in ⅓ cup of heavy cream and let it cook until heated through, forming a smooth mixture, making the chicken strips less pinkish.
Your Chicken Curry with Spinach is almost ready; remove the skillet from the heat and shift the dish into a large serving platter.