North Indian Style Spinach Chicken
March 28, 2010
After researching the many different ethnic cuisines of India, I learned that India’s cuisine is mostly influenced by religion, geography, climate, culture, and that good indian cooking revolves around the appropriate use of aromatic indian spices. I found this recipe a few months back from my Sunset magazine, and made a few of my own changes. The minute I saw it, I new it would be a dish that I would be making again and again, because of all the fresh ingredients. I would rate the level of spiceness to a medium, and of course you can adjust to your own liking. Basmati rice is a perfect companion to this curry dish, with Naan bread ready to scoop up all the wonderful juices. Please enjoy!
For more indian curry recipes, click here.
- 1-1/2 lb. boneless skinless chicken thighs, cut into 1-inch chunks
- 8 oz. cremini mushrooms, quartered
- 1 lb. spinach
- 3 tbsp. olive oil
- ½ tsp. each turmeric, and cayenne
- 1 sweet onion, chopped
- 2-inch piece, fresh ginger, minced
- 3 garlic cloves, minced
- 2 tsp. each ground coriander, and cumin
- 2 tsp. salt
- 1-14oz. can diced tomatoes with juice
- ½ cup chicken broth
- ½ bunch cilantro, chopped
- ¼ lemon, juiced
- Plain yogurt (1 heaping spoonful, per serving)
In a large soup pot, add your olive oil and heat to medium. Add your mushrooms and onions and cook until onions are soft, and mushrooms are lightly browned, stirring often, about 8-10 minutes. Add turmeric, cayenne, ginger, garlic, coriander, cumin, and salt. Stir completely and cook for 2 minutes, add chicken and cook stirring often
for about 8-10 minutes until chicken is no longer pink on the outside. Add chopped tomatoes and simmer covered for about 10 minutes. Add chicken broth and simmer for another 5 minutes, uncovered. Add spinach by handfuls stirring as you go and continue simmering until spinach is wilted completely, being careful not to overcook. Stir in cilantro and lemon juice, simmering for another few minutes. Serve in large soup bowls with basmati rice, and a heaping spoonful of yogurt.
Serves: 4
Total time: 60 minutes
Related posts:
- Spinach Salad With a Fig Balsamic Vinagarette
- Pasta with Italian Sausage, Spinach and Mushrooms
- Sauteed Chicken with a Cremini Mushroom Sauce
April 16th, 2010 at 8:34 pm
Hi Loo,
I finally make it to your site! I love it and can’t wait to try this recipe. I’ll be back to comment. Keep ‘em comin’.