Spicy Spinach Curry with Chicken
I don’t usually need to repeat recipes to get them right, but this one took a while to perfect! Spicy Spinach Curry with Chicken is finally post-worthy 🍲🥬With just the right ratio of spices, this curry is going to turn the heat up for sure! You can switch out the chicken for tofu, paneer, lentils, chickpeas, or other protein sources to make it vegan.🍢 Versatility ftw! Its one of the regulars on my weekly meal-prep recipe list, so you can take my word on this one - its *actually* really good! Pro tip: It goes really well with that Lemon Turmeric Rice I posted a while ago.🍚 Also, I know it's #nationaldessertday, but for some seemingly impossible reason, I'm not really in the mood for posting a dessert. So here, have this instead.
What you need
tsp olive oil
tsp red pepper flake
cup chicken breast
tsp coriander powder
tsp cayenne pepper
cup fresh spinach
tbsp red onion
tbsp tomato
tsp ground cumin
tsp salt
tsp turmeric powder
tsp jalapeno pepper
Instructions
- Heat oil in a small pot over medium heat and fry onions for about 3 min until translucent. - Add ginger-garlic paste and sauté for another minute. - Stir in the jalapeño, diced tomatoes and spices, and about ¼ cup water. Let cook for 3-4 min until spices are fragrant. - In a food processor, add spinach and 1 cup water and pulse for 1 min until smooth. - Transfer spinach puree to pot, stir and turn heat to medium low. - Cover and cook for 15 min until thickened and almost all water has evaporated. Curry should be a dark green. - Add cooked protein, stir, and cook for around a minute, until warmed through. - Serve with a side of rice or naan.View original recipe