Green Chicken

Submitted by Mini Ravindran

"ENJOY.....WHAT ELSE :-)"

 

• Ready In: 32mins
• Ingredients: 15
• Serves: 5

ingredients

• 4 chicken breasts, cubed
• 2 cups spinach, blanched and pureed
• 2 onions, finely chopped
• 8 cloves garlic, finely chopped
• 3 teaspoons fennel seeds
• 1 teaspoon salt (as per taste)
• 1 teaspoon curry powder
• 1 teaspoon black pepper, ground
• 1 teaspoon turmeric powder
• 4 tablespoons fresh yogurt, well beaten
• 2 teaspoons canola oil

• Garnishes

• tomatoes, cut in wedges
• onion rings
• ginger, cut into thin slivers
• 2 chilies, split

directions

1. Heat oil in a deep pan or skillet and do not smoke the same.
2. Add fennel seeds, wait for a few seconds till they begin to splutter and add chopped onions and garlic.
3. Saute till onion and garlic begin to turn light brown.
4. Add salt, curry powder, black pepper powder and turmeric powder.
5. Add cubed chicken breasts and saute for 5 minutes.
6. Add 1 cup of water and cover the lid.
7. Cook for 15 minutes till the chicken is tender.
8. Open the lid and add pureed spinach and beaten yogurt.
9. Cook for 7 minutes on high flame and add water if the gravy is too thick.
10. Garnish with tomato wedges, onion rings, split green chillies and thin ginger slivers.
11. Enjoy!!!!!!

Reviews

[Anya4405]

I used low-fat yogurt (well beaten) and chicken thighs instead of chicken breasts. The result was excellent - light-tasting, spicy and colourful (and the leftovers reheated well next day in the microwave).

 

[Debra Smythe]

This was easy to make. It was very tasty and I found it even better warmed up the next day. I will definitely be making it again. Next time I may try a slightly hotter curry powder. The fennel seeds really make it and the smell is lovely. I served it over nutty brown rice. Delicious.

 

[Norahs Girl]

This was wonderful.I,ll be making this again often.I served it with Basmati Rice,sliced bananas in yogurt and a beetroot Raiti

 

[Chef Tweaker]

I don't hand out 5 stars easily but I think this one qualified. I was a little unsure how all the flavors were going to come together but it turned out great! I had really large breasts so only used 2. Also had no curry powder so made my own with cumin, coriander, fenugreek and a pinch of cardamom. At first the turmeric made it taste chalky but as it cooked the flavors evened out. I think it might be better to slightly grind the fennel first so that the flavor spreads better throughout. For the onion and garlic I used a food processor so that it was a fine dice. I think I could have used less water because there was a lot of onion juice that never really cooked down. I also think adding some fresh grated ginger would complement nicely. I loved the color... I took a picture and hope to have time to upload it.