Recipe
Chicken & Spinach Curry
Indian food may sound like an intimating type of food to make at home. This Chicken & Spinach Curry Recipe is my own version, using flavors that I grew up with.
Having a grandfather who was Indian and a Filipino grandmother who learned how to cook Indian food just a good as any native, I definitely got a great taste of authentic Indian cuisine.
Although I'm not sure I can say this recipe is authentic Indian cuisine, I know that I absolutely love those scents, flavors and spices. So this recipe for Chicken & Spinach Curry is one that is my own, taylor fit for a busy lifestyle!
- 3 tablespoons of olive oil or ghee
- 1/2 pint of cherry tomatoes – halved
- 1 red onion – largely chopped
- 2 cloves of garlic – sliced
- 1 bell pepper (any color) – largely chopped
- 1 tablespoon of curry powder
- 1 tablespoon of Garam Masala powder
- 2 lbs of chicken breasts – cut into large cubes
- 1 cup of plain Greek yogurt
- 1/2 cup of water or chicken broth
- 2 teaspoons of Kosher Salt
- 1 cup of frozen peas
- 1 package of frozen chopped spinach – thawed
Heat a large saute pan in medium heat with olive oil.
Saute the onions, garlic, tomatoes and bell peppers for about 2 minutes. Add the curry and Garam Masala spices and saute for about 5 minutes.
Add the chicken pieces and thoroughly coat with spices and cook for about another 5 minutes. Then, add the Greek yogurt and mix.
Add the water (or chicken broth) and set simmer on low for about 5-8 minutes. Add the frozen peas, chopped spinach and salt. Let simmer until the chicken pieces are fully cooked,
Taste and adjust seasoning, if needed. Served with warm naan, pita or Basmati rice.
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