As the weather begins to cool, try out this hearty and spicy Punjabi chicken and spinach curry recipe. Disclaimer: Aromas from cooking this dish may result in random hungry neighbours knocking at your door (answer at your own risk).
Serves 2
Ingredients:
For the marinade:-
275g chicken breast, cut into 2” chunks
1 tbsp Greek yoghurt
1” ginger, grated
1/2 clove ginger, grated
½ tsp salt
For the masala:-
1 small white onion, peeled
2” ginger
1 clove garlic
3 tbsp olive oil
1 tsp cumin seeds
3” cinnamon stick
2 cloves
3 peppercorns
1 bay leaf
1 black cardamom
1 tsp salt
1 tsp garam masala
½ tsp paprika
½ tsp turmeric powder
2 tbsp chopped tomatoes & juice
2 tsp tomato puree
¼ cup fresh spinach leaves
1 green chilli
How to:
- Turn your grill on or pre-heat your oven on the highest temperature
- Place all “marinade” ingredients into a bowl and mix together
- Place the marinated chicken on a foil lined oven tray. Grill or roast for 5-6 minutes until cooked (the chicken should be white all the way through once fully cooked)
- Remove from heat and cover with foil
- To make the masala, coarsely grind onions, ginger and garlic in a food processer
- Heat oil in a non stick pan. Once hot add the cumin alongside the cinnamon, cloves, peppercorns, bay leaf and black cardamom
- When they begin to sizzle in the oil, add the ground onion, ginger and garlic mixture. Add salt and cook for 3-4 minutes, stirring continuously
- When they turn slightly golden, add the garam masala, paprika and turmeric powder and mix well. Now add the chopped tomatoes and tomato puree and mash into the masala.
- At this point, add the grilled chicken to the masala and mix together
- Using a food processor, grind together the spinach and green chilli. Now add this paste to the chicken masala.
- Add 1/4 cup of water and cook on high heat for 4-5 minutes
- Serve hot with delicious chapatis. Enjoy!