Indian Spiced Chicken and Spinach
A community recipe by heymrleejNot tested or verified by Nigella.com
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Dry roast the cumin and coriander seeds for a couple of minutes and crush together in a pestle and mortar. Fry the chicken in half the oil in a large pan until golden. Remove and add the remaining oil and then the onions, garlic and ginger.Fry until golden brown. Add ALL the spices. and fry for 2 minutes. Pop the chicken back into the pan. Add the yoghurt and 2 cups of water bring to the boil and then turn down the heat. Put the lid on and simmer for 1 1/2 hours stirring occasionally. If the water gets too low add a little. If at the end it's too watery take the lid off and reduce it for a few minutes. At the last minute, add the spinach and cook for 5-7 minutes. You can fish out the cinnamon and bay leaves if you're feeling adventurous. If not give someone a surprise. Serve with freshly boiled rice or simple flat bread.
Dry roast the cumin and coriander seeds for a couple of minutes and crush together in a pestle and mortar. Fry the chicken in half the oil in a large pan until golden. Remove and add the remaining oil and then the onions, garlic and ginger.Fry until golden brown. Add ALL the spices. and fry for 2 minutes. Pop the chicken back into the pan. Add the yoghurt and 2 cups of water bring to the boil and then turn down the heat. Put the lid on and simmer for 1 1/2 hours stirring occasionally. If the water gets too low add a little. If at the end it's too watery take the lid off and reduce it for a few minutes. At the last minute, add the spinach and cook for 5-7 minutes. You can fish out the cinnamon and bay leaves if you're feeling adventurous. If not give someone a surprise. Serve with freshly boiled rice or simple flat bread.
Introduction
A mild spiced Indian classic brought up to date with a few additions. Great with rice or with bread.
A mild spiced Indian classic brought up to date with a few additions. Great with rice or with bread.
Ingredients
Serves: 4-6
Metric
Cups
- 500 grams chicken thighs
- 4 onions (finely chopped)
- 2 large tomatoes (roughly chopped)
- 5 medium mushrooms (roughly chopped)
- 500 grams fresh spinach
- 2 teaspoons coriander seeds
- ½ teaspoon cumin seeds
- 1 teaspoon paprika
- 10 black peppercorns
- 1 stick cinnamon
- 2 teaspoons garam masala
- ½ teaspoon turmeric
- 4 cloves
- 5 cardamom pods
- 2 leaves bay leaves (or indian bay leaves)
- ½ teaspoon cayenne pepper
- 5 tablespoons oil
- 125 millilitres natural yogurt
- 1 tablespoon mashed fresh ginger (mashed)
- 1 tablespoon crushed garlic
- 1 pinch of salt (to taste)
- 17⅔ ounces chicken thighs
- 4 onions (finely chopped)
- 2 large tomatoes (roughly chopped)
- 5 medium mushrooms (roughly chopped)
- 17⅔ ounces fresh spinach
- 2 teaspoons coriander seeds
- ½ teaspoon cumin seeds
- 1 teaspoon paprika
- 10 black peppercorns
- 1 stick cinnamon
- 2 teaspoons garam masala
- ½ teaspoon turmeric
- 4 cloves
- 5 cardamom pods
- 2 leaves bay leaves (or indian bay leaves)
- ½ teaspoon cayenne pepper
- 5 tablespoons oil
- 4 fluid ounces natural yogurt
- 1 tablespoon mashed fresh gingerroot (mashed)
- 1 tablespoon crushed garlic
- 1 pinch of salt (to taste)
Method
Indian Spiced Chicken and Spinach is a community recipe submitted by heymrleej and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by Grumps on 9th January 2016
Show more commentsWhere do the mushrooms and tomatoes fit into the recipe? I improvised to add the mushrooms before the spices and the tomatoes after the liquid. Result was very good with rice and chutney, thanks