Punjab Spinach Curry With Chicken
Ready In: 40 mins
Serves: 6
Yields: 6 cups
Ingredients
- 1 1⁄2 lbs chicken (boneless skinless thigh meat)
- 1⁄2 teaspoon turmeric
- 1⁄4 teaspoon cayenne
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon cardamom
- 1 teaspoon coriander
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 garlic clove (minced or pressed)
- 10 ounces frozen spinach, thawed or 10 ounces fresh spinach
- 1 (14 ounce) can diced tomatoes
- 1 (10 ounce) jar curry, cooking sauce (Trader Joe's Punjab Spinach Curry Cooking Sauce)
- 8 ounces water
- 1 1⁄2 cups rice
- 3 cups chicken stock
- 2 tablespoons cilantro, chopped
Directions
- thouroughly pat dry chicken thighs and cut into bite sized pieces, place into a medium bowl.
- mix spices together and sprinkle over chicken, mix together well, assuring the chicken is well coated with spices. let sit while putting rice to cook.
- For Rice: prepare rice according to recipe or your rice cooker's manufacturer's direction, using chicken stock instead of water and adding cilantro.
- Heat oil over medium high heat in large skillet.
- spread chicken out in skillet to brown, assuring that they are not too close together. . . do this in two batches if you have to.
- remove chicken from skillet and set aside.
- sautee onions until translucent in remaining oil (now seasoned with the spices from the chicken.
- add garlic and sautee until fragrant (about 30-60 seconds).
- add jar of sauce, water, tomatoes and spinach, heat until bubbling.
- reintroduce the chicken to the pan, including any juices that have accumulated.
- bring to the bubble, reduce heat to medium low and simmer for 10-15 minutes, covered, until chicken is done.
- serve over rice.
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