Punjab Spinach Curry With Chicken |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 15 |
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I start with a jar of sauce, then kick it up a notch!! Can also be made with lamb. Ingredients:
1 1/2 lbs chicken (boneless skinless thigh meat) |
1/2 teaspoon turmeric |
1/4 teaspoon cayenne |
2 teaspoons smoked paprika |
2 teaspoons ground cumin |
2 teaspoons chili powder |
1 teaspoon cardamom |
1 teaspoon coriander |
2 tablespoons olive oil |
1 medium onion, chopped |
1 garlic clove (minced or pressed) |
10 ounces frozen spinach, thawed or 10 ounces fresh spinach |
1 (14 ounce) can diced tomatoes |
1 (10 ounce) jar curry, cooking sauce (trader joe's punjab spinach curry cooking sauce) |
8 ounces water |
1 1/2 cups rice |
3 cups chicken stock |
2 tablespoons cilantro, chopped |
Directions:
1. thouroughly pat dry chicken thighs and cut into bite sized pieces, place into a medium bowl.
2. 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.
3. For Rice: prepare rice according to recipe or your rice cooker's manufacturer's direction, using chicken stock instead of water and adding cilantro.
4. Heat oil over medium high heat in large skillet.
5. spread chicken out in skillet to brown, assuring that they are not too close together. . . do this in two batches if you have to.
6. remove chicken from skillet and set aside.
7. sautee onions until translucent in remaining oil (now seasoned with the spices from the chicken.
8. add garlic and sautee until fragrant (about 30-60 seconds).
9. add jar of sauce, water, tomatoes and spinach, heat until bubbling.
10. reintroduce the chicken to the pan, including any juices that have accumulated.
11. bring to the bubble, reduce heat to medium low and simmer for 10-15 minutes, covered, until chicken is done.
12. serve over rice.
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