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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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My mom and I went to an Indian festival this weekend and enjoyed the best food! I think my stomach wants to move to Mumbai Ingredients:
1 cup fresh spinach leaves |
1 tablespoon fresh ginger, grated |
2 garlic cloves, crushed |
1 fresh green chili pepper |
1 cup water |
2 tablespoons vegetable oil |
2 bay leaves |
1/4 teaspoon black peppercorns |
1 diced onion |
4 tomatoes, diced |
2 teaspoons curry |
1 teaspoon salt |
1 teaspoon chili powder |
3 tablespoons plain yogurt |
8 chicken breasts |
Directions:
1. Cook spinach without water, in covered pan for 5 minutes.
2. Puree spinach, ginger , garlic and chili with 1/4 cup water.
3. Heat oil, add bay leaves and pepper corns and onion, stir fry for 6-8 minutes.
4. Add chopped tomatoes and simmer 5 minutes.
5. Add curry powder, salt and chili powder, cook 2 minutes.
6. Add spinach puree and remaining water to pan simmer 5 minutes.
7. Stir in yogurt 1 tbs at a time simmer 5 minutes.
8. Add chicken, cover and cook for 25-30 minutes.
9. Serve with warm naan and yogurt, dust lightly with chili powder.
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