Diced chicken thighs are sauteed with Indian spices and then combined with
velvety spinach curry to make this awesome dish brimming with health goodness of spinach and deliciousness of succulent chicken thighs.
| Time: 30 minutes
300g diced chicken thighs (skinless and boneless)
4 cups chopped spinach
1 large onion, finely chopped
1 large tomato, finely chopped
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
3 tablespoons oil
1 teaspoon ghee
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder or to taste
1/2 teaspoon garam masala powder
Salt to taste
Heat ghee in a cooking pot, add chopped spinach to it and sauté until the leaves just wilt. Turn off the heat and let it cool. Once cooled, transfer the wilted spinach leaves along with the water to a blender and blend till smooth.
Heat 1 tablespoon oil in a pan, add diced chicken thighs, salt and garam masala powder. Saute on high heat for 1-2 minutes till the colour changes to white. Turn the heat to medium, cover the pan and let them cook for about 5 minutes or until the chicken is cooked through. Take the chicken pieces out in a bowl.
Heat 2 tablespoons oil in the same pan, add chopped garlic and saute for about 30 seconds. Add chopped onions and sauté till they turn golden brown.
Add chopped tomatoes, salt, turmeric powder, coriander and cumin powder and red chilli powder. Sauté till the mixture leaves oil, while stirring continuously.
Add spinach puree and chicken to the pan. Mix well and cook on medium heat for 2 minutes.
Serve with roti or naan and raita.