Chicken curry with spinach
Chicken curry with tomato
- 600 GRAM CHICKEN BREAST, sliced
- 3 RED CHILI PEPPERS, chopped
- 4 CARDAMOM PODS, use inside seeds
- 3 CLOVES GARLIC, chopped
- 4 TOMATOES, cut
- 1 ONION, sliced
- 1/2 TSP CURCUMA POWDER (or GRATED ROOT)
- PIECE OF GINGERROOT, in thin strips
- 500 GRAM SPINACH
- 1 TSP GARAM MASALA
- 600 GRAM CHICKEN BREAST, cubed
- 4 TOMATOES, diced
- 3 GREEN CHILI PEPPERS, chopped
- 2 CLOVES GARLIC, chopped
- 1 ONION, chopped
- 1 TBSP GREEN CURRY PASTE
- PIECE OF GINGERROOT, finely chopped
- 2 TBSP LEMON JUICE
Stir fry the peppers and garlic for three minutes. Add the onion and ginger and fry 4 minutes more. Add the chicken and fry 2 minutes on each side. Add the garam masala, the cardamom and the tomatoes, 1/2 cup of water and salt to taste and bring this to the boil; simmer for 15 minutes. In a separate pan, stir fry the spinach with the curcuma until it has shrunk. Add to the chicken mixture and stir well.
This is an Indian recipe. On 2 October, India celebrates “Ghandi Day”. Mohandas Ghandi was born on 2 October 1869 and is also called the “Father of the Nation”. Internationally it is celbrated as “Day of Non-Violence”. Click on culinary calendar for more links between cooking and worldwide history.
Stir fry the onion, garlic, gingerroot and pepper 5 minutes. Add the chicken and stir fry 8 minutes more. Add the curry paste, the tomatoes and the lemon juice and heat a few minutes. Serve with rice.
Chicken curry is a recipe from Sri Lanka. On 4 February 1948 the island of Ceylon (as Sri Lanka was formerly called) became independent from Great Britain. Click on culinary calendar for more links between cooking and historical events.
Click
for Worldcook's recipe page