30 Minute Spinach And Chicken Curry Food
30-MINUTE SPINACH AND CHICKEN CURRY RECIPE
Time 30m
Yield Serves 4.
Number Of Ingredients 9
Steps:
- Heat the coconut oil over medium heat in a heavy-bottomed pot; I use my gorgeous Revol ceramic Dutch oven.
- Add the onion, salt, and curry, and cook for 5 minutes, stirring frequently, until the onion is soft.
- Add the chicken and cook for 5 to 10 minutes, stirring every once in a while, until the meat is cooked through and has a bit of color.
- Add the spinach and cook for 5 minutes, stirring regularly, until just wilted; don't overcook.
- Stir in the coconut butter.
- Serve immediately, over coconut spiced rice, with a squeeze of lime juice.
CHICKEN CURRY WITH SPINACH
Spinach and chicken cooked together made a wonderful combination, the addition of the cream adds a touch of smoothness and luxury to the dish. Not too spicy and suits all tastes. As a supper dish you can serve it with buttered toast instead or rice. From start to finish about 30 minutes.
Provided by Brian Holley
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large pan heat the oil and fry the onion and garlic till golden brown.
- Add the tomatoes and cook for 5 minutes.
- Add the chicken and spices and fry for 5 minutes.
- Season with the salt and pepper, add the spinach and cream and cook till chicken is tender, about 10 minutes.
- For a main course serve with boiled rice, as a supper dish serve with toast.
Nutrition Facts : Calories 423.5, Fat 24.1, SaturatedFat 9.2, Cholesterol 140.6, Sodium 462.9, Carbohydrate 9.1, Fiber 2.7, Sugar 3.1, Protein 42.6
CHICKEN AND SPINACH CURRY
A wonderful way to use spinach, cooked with the chicken and flavoured with chillies and spices. My daughter eats this so often she has muscles like Popeye--it's good.
Provided by Brian Holley
Categories Curries
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Cut the chicken so that the legs are separated from the thighs, cut each breast in two lengthwise.
- Mix together in a bowl the turmeric, fennel, coriander and chili powder with 3 tbsp water to make a paste.
- Heat the oil over medium heat and fry the onions, ginger and garlic, till the onions are brown, 5 minutes.
- Turn the heat to low and fry the spice paste stir and cook for 5 minutes To the bowl in which the spices were mixed add 3 tbsp water, stir to remove all traces of the spices and add the water to the pan. Stir and cook 3 minutes.
- Turn the heat to medium and add the chicken, stir and fry for 4 minutes, till the chicken changes colour.
- Add 1 tsp of the salt and the water, bring to the boil, cover with a lid, reduce the heat and simmer for 20 minutes.
- Melt the butter in a separate pan and add the garlic, curry leaves, cumin, fennel and red chillies. Stir and add the spinach and 1/2 tsp salt. Fry for 5 minutes.
- Add the spinach to the chicken mix well, cover the pan and cook for 20 minutes.
- Mix in the yogurt and garam masala stir well to blend the yogurt with the chicken and spinach . Cook uncovered 6 minutes, stirring frequently.
Nutrition Facts : Calories 1033.2, Fat 77.8, SaturatedFat 24.2, Cholesterol 287.6, Sodium 1320.7, Carbohydrate 14.5, Fiber 4.6, Sugar 4.8, Protein 68.8
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