Chicken spinach curry
Chicken spinach curry combines tender chicken thighs, aromatic spices, and fresh spinach for a comforting dish. The rich flavors of cumin, coriander, and chili peppers, balanced with lime juice and fish sauce, make it ideal for weeknight dinners or gatherings.
Cook time 40 min
Prep time 15 min
Ingredients:
2 tbsp olive oil8 chicken thighs
1 onion
2 garlic cloves
1 tbsp ginger root
2 tsp ground cumin
1 tsp dried coriander
1 tsp turmeric powder
2 red hot chili peppers
2 tbsp lime juice
1 tbsp fish sauce
2 cups spinach
1/2 cup coriander leaves
Chicken spinach curry is a delicious and healthy dish that combines the rich flavors of tender chicken thighs, aromatic spices, and fresh green spinach. This recipe offers a wonderful blend of savory and slightly spicy notes thanks to ingredients like cumin, coriander, and chili peppers, balanced with lime juice and fish sauce. It's perfect for a comforting weeknight dinner or to impress guests at a gathering.
Instructions:
- Clean and cut the chicken thighs into bite-sized chunks.
- Finely chop the onion and mince the garlic cloves.
- Grate the ginger root and chop the red hot chili peppers.
- Roughly chop the fresh spinach and coriander leaves.
- In a large pan or pot, heat the 2 tablespoons of olive oil over medium heat.
- Add the chicken chunks to the pan and cook until they are browned on all sides. This should take about 5-7 minutes. Once browned, remove the chicken from the pan and set it aside.
- In the same pan, add the chopped onion and sauté until it becomes translucent, approximately 3-4 minutes.
- Add the minced garlic and grated ginger to the pan, and cook for another 1-2 minutes until fragrant.
- Stir in the ground cumin, dried coriander, turmeric powder, and chopped chili peppers. Cook for about 2 minutes to allow the spices to release their flavors.
- Return the browned chicken to the pan, and mix it well with the spiced onion mixture.
- Pour in the lime juice and fish sauce, and stir to combine.
- Lower the heat to medium-low, cover the pan, and let the chicken simmer for about 15-20 minutes, or until it is fully cooked and tender.
- Stir in the chopped spinach and cook until it wilts, about 2-3 minutes.
- Lastly, sprinkle the chopped coriander leaves over the curry, and mix well.
- Taste and adjust seasoning if necessary.
- Serve the Chicken Spinach Curry hot, over a bed of steamed rice, or with warm naan or flatbread. Enjoy!
Chicken spinach curry is a hearty and flavorful dish that is sure to become a favorite in your household. With its combination of tender chicken, nutritious spinach, and a medley of vibrant spices, it not only satisfies your taste buds but also offers plenty of health benefits. Enjoy this curry with a side of rice or warm naan bread for a complete meal that is both comforting and nutritious.
Chicken spinach curry FAQ:
The chicken thighs should be browned for about 5-7 minutes. After adding them back to the pan with spices, simmer on medium-low heat for 15-20 minutes until fully cooked and tender.
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C) and is no longer pink in the center. Additionally, the juices should run clear.
Yes, Chicken Spinach Curry can be made in advance. Store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.
You can substitute chicken breasts for thighs if preferred, but adjust cooking time as breasts may cook faster. Alternatively, tofu or chickpeas can be used for a vegetarian option.
To adjust the spiciness, reduce the number of red hot chili peppers used or remove the seeds before adding them to the recipe. For more heat, consider adding extra chili peppers or using a spicier variety.
Cooking Tips:
- To ensure even cooking, cut the chicken thighs into uniform pieces.
- Freshly grate the ginger for an extra burst of flavor.
- Adjust the amount of chili peppers according to your spice preference.
- If you prefer a thicker curry, cook it longer to reduce the liquid, or add a tablespoon of cornflour mixed with water.
- For a creamier texture, consider adding a splash of coconut milk.
- Garnish with extra coriander leaves for a fresh touch before serving.
Nutrition Facts
8 ServingsCalories 250kcal
Protein 18g
Carbohydrates 5g
Fiber 1.03g
Sugar 1.99g
Fat 20g
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