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Chicken With Spinach

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A wonderful chicken curry which can be eaten with naan or roti (the Indian flat bread).

A wonderful chicken curry which can be eaten with naan or roti (the Indian flat bread).

Ingredients

Serves: 6-8

Metric Cups
  • 1 kilogram fresh spinach (cut the roots and clean thoroughly)
  • 1 kilogram chicken (cut into 8 pieces (on the bone))
  • 2 large red onions (sliced very thin)
  • 2 tablespoons ginger and garlic paste
  • 5 tablespoons tomato puree
  • 1 teaspoon turmeric
  • 1 teaspoon red chilli powder
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 5 small green cardamom
  • 5 small whole cloves
  • 2½ centimetres cinnamon sticks
  • 2 large dried red chilli
  • 5 tablespoons vegetable oil
  • 2 tablespoons ghee (clarified butter)
  • 1 teaspoon salt
  • 2⅕ pounds fresh spinach (cut the roots and clean thoroughly)
  • 2⅕ pounds chicken (cut into 8 pieces (on the bone))
  • 2 large red onions (sliced very thin)
  • 2 tablespoons ginger and garlic paste
  • 5 tablespoons tomato puree
  • 1 teaspoon turmeric
  • 1 teaspoon red chile powder
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 5 small green cardamom
  • 5 small whole cloves
  • ⅞ inch cinnamon sticks
  • 2 large dried red chilli
  • 5 tablespoons vegetable oil
  • 2 tablespoons ghee (clarified butter)
  • 1 teaspoon salt

Method

Chicken With Spinach is a community recipe submitted by nandinimitra and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Blanch the spinach and make a puree of it.
  • Heat oil in a wok.
  • Put the flavouring (cardamom, cinnamon and cloves) and dry chillies into the oil.
  • When the spices crackle add the sliced onions and cook them till soft.
  • Add the chicken pieces and cook.
  • Add all the other dry powdered spices, ginger garlic paste and salt.
  • Cover and cook till the chicken is done.
  • Now add the spinach puree to the cooked chicken. (DO NOT COVER as the colour of the spinach will go bad).
  • Mix and cook for 2 to 3 minutes. Turn off the heat.
  • Pour into serving bowl, pour the ghee on top.
  • Serve hot with naan or roti.
  • Blanch the spinach and make a puree of it.
  • Heat oil in a wok.
  • Put the flavouring (cardamom, cinnamon and cloves) and dry chillies into the oil.
  • When the spices crackle add the sliced onions and cook them till soft.
  • Add the chicken pieces and cook.
  • Add all the other dry powdered spices, ginger garlic paste and salt.
  • Cover and cook till the chicken is done.
  • Now add the spinach puree to the cooked chicken. (DO NOT COVER as the colour of the spinach will go bad).
  • Mix and cook for 2 to 3 minutes. Turn off the heat.
  • Pour into serving bowl, pour the ghee on top.
  • Serve hot with naan or roti.
  • Tell us what you think