EASY & QUICK WAY TO COOK SPINACH CHICKEN CURRY

Ingredients

• 4 cloves Garlic (peeled)
• 2 inches Fresh Ginger (peeled and roughly chopped)
• 1 Green Chili (optional, seeded for less heat)
• 4 tablespoons Water (for blending paste)
• 4 Green Cardamom Pods (seeds removed)
• 4 Cloves
• 1 teaspoon Black Peppercorns (coarsely ground)
• 1 Dried Bay Leaf
• 1 Cinnamon Stick (small piece)
• 1 large Onion (thinly sliced)
• 1 teaspoon Salt (plus to taste)
• 1 teaspoon Kashmiri Red Chili Powder
• 1 teaspoon Paprika
• ½ teaspoon Turmeric Powder
• 1 teaspoon Ground Coriander
• ½ teaspoon Ground Cumin
• 500 grams Boneless Skinless Chicken Thighs (cut into bite‑size pieces)
• 2 Tomatoes (chopped)
• 1 teaspoon Sugar
• 1 cup Hot Water
• 2 tablespoons Sour Cream (optional; can use plain yogurt or cooking cream)
• 1 teaspoon Garam Masala Powder
• ¼ teaspoon Ground Nutmeg (pinch)
• 2 cups Fresh Spinach (washed and roughly chopped)
• 1 teaspoon Butter
• 3 Fresh Mint Leaves (torn)

Instructions

1. Make Ginger‑Garlic Paste

   Combine peeled garlic cloves, chopped ginger, optional green chili, and 4 Tbsp water in a blender. Blend until smooth.

   Time: PT5M

2. Grind Whole Spices

   Using a spice grinder or mortar, coarsely grind the cardamom seeds, cloves, and black peppercorns together.

   Time: PT2M

3. Sauté Aromatics

   Heat the skillet over medium‑high heat. Add a bay leaf and cinnamon stick, then the sliced onion with a pinch of salt. Cook, stirring occasionally, until the onion softens and the edges turn golden.

   Time: PT7M

4. Add Ground Spices and Paste

   Sprinkle the coarsely ground whole spices into the pan, then add the ginger‑garlic paste. Stir continuously for about 2 minutes until the raw aroma disappears.

   Time: PT2M

5. Introduce Powdered Spices

   Quickly add Kashmiri red chili powder, paprika, turmeric, ground coriander, and ground cumin. Stir for just 30 seconds; do not let the spices sit unattended.

   Time: PT30S

6. Cook Chicken

   Add the bite‑size chicken thigh pieces. Increase heat to high and stir‑fry for 3–4 minutes until the chicken is lightly browned but not fully cooked.

   Time: PT4M

7. Add Tomatoes and Simmer

   Stir in the chopped tomatoes and a pinch of sugar. Cook, stirring, until the tomatoes break down and become mushy (about 5 minutes). Then cover the pan, reduce to medium heat, and let simmer for 5 minutes.

   Time: PT10M

8. Add Hot Water

   Pour in 1 cup hot water, cover, and cook on medium‑low heat for another 5 minutes until the chicken is tender.

   Time: PT5M

9. Finish with Cream, Spices, and Spinach

   Stir in the sour cream (or yogurt/cream), garam masala, ground nutmeg, and the fresh spinach. Cover and cook on medium‑low heat for 5 minutes until the spinach wilts and the sauce is creamy.

   Time: PT5M

10. Final Flavor Boost

    Remove the bay leaf and cinnamon stick, then stir in 1 tsp butter and torn mint leaves. Let sit for 2 minutes, then serve hot with steamed rice, roti, or naan.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

12 g

Fat

20 g

Fiber

3 g