Punjab Spinach Curry With Chicken

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READY IN: 40mins
SERVES: 6
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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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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