Recipe Chicken Curry With Spinach
This post is brought to you by Spice Islands® Trading Company. I received compensation to write this post but all opinions expressed are my own. The end.
Have you ever tried to make chicken curry before? If you are like me and love to cook with spices this recipe is going to blow you away. The intense flavor was out of this world and all thanks to the fact that I used Spice Islands® spices.
Last week I had the pleasure to attend the New York City Wine and Food Festival for a dinner hosted by Spice Islands® Trading Company. Chefs Pierre Thiam and Carla Hall were the chefs in charge that got to prepare a delicious meal for 60 people. I knew I was in for a treat but when the food started coming out, oh boy, it was just plain sensational. Like nothing I have ever tasted before!
Palak Chicken (chicken Spinach Curry)
Here you can see a picture of both the groundnut soup (left) and the stuffed grouper (right). I really don’t know what my favorite recipe was for the evening. It was really hard to pick. Every single dish was very unique in flavor and texture so picking would have been extremely hard.
Both chefs were also very nice. I got to chat with both. Pierre, originally from Senegal, prepared the stuffed grouper, which is a National dish from Senegal that was delicious.
Carla Hall was also very nice. Originally from Nashville, TN she actually made the groundnut soup and sweet potato mousse. So unique and impressive!
Palak Chicken (indian Spinach Chicken Curry)
The dining room was set up beautifully and I loved the rustic feel of it. A perfect set up for an exceptional dining experience.
Spice Islands Trading Company has a large array of spices. For my recipe I was able to use a combination of curry, ginger and turmeric powder.
I have been cooking different types of cuisines and have used a fair share of different brands, never to experience the flavor intensity of Spice Islands spices. The quality of their spices takes my cooking to the next level. It is no surprise since they really take seriously where their ingredients come from.
Quick Chicken Curry With Spinach And Peas Recipe
It is no surprise why my family and I enjoyed this chicken curry so much! Not only the flavor was superb but it was very easy to make. From start to finish this chicken curry recipe is done in a matter of 20 minutes. Perfect for a quick, healthy dinner meal. If you are not a fan of chicken you can also use firm fish, Mahi Mahi will work or just use extra-firm tofu for a vegetarian version.
In a rice cooker add the rice ingredients, except the peas. Set up your machine and let the rice cook. Alternatively, you can cook the rice on a stove top.
While the rice cooks, in a large cast iron skillet, or any skillet of your choice, over medium to high heat, add the oil and onions and cook until translucent, 2-3 minutes. Add the garlic and ginger to the pan and cook further for another minute. Turn the heat to medium-low and add the spices together with the salt. Stir for one minute until the mixture is fragrant.
Easy Chicken Curry With Spinach And Tomatoes
Add the diced chicken and fresh tomatoes and stir. Add the coconut cream and tomato paste and stir. Let the curry mixture cook for 8-10 minutes at medium-low heat stirring occasionally.
When the chicken is cooked through turn the heat off and add the fresh spinach. The spinach will wilt. Sprinkle some fresh cilantro over the curry.
When the rice is cooked through add the frozen peas and lime juice and stir. Close the lid of the rice cooker. Let it sit for 5-10 minutes before serving so the peas warm up. Serve while warm.This Quick Chicken and Spinach Curry (Chicken Saag) is a super simple dish to throw together on a busy weeknight. It takes just 20 minutes to make and only uses 6 ingredients!
Easy Homemade Palak Chicken Recipe (spinach Curry Sauce)
You’ve got to love an easy chicken curry that’s so quick to make, it’s faster than ordering a takeaway! My Quick Chicken and Spinach Curry (AKA Chicken Saag) is one such curry. It take just 20 minutes from start to finish!
I’m mostly a cook from scratch kind of girl, but when time is tight I do like Patak’s Spice Pastes, which are really just blends of spices preserved in oil and not much else. They make putting together a quick midweek curry wonderfully easy peasy!
And, as a bonus, they keep in the fridge for ages… such a handy ingredient to have on standby when speed is of the essence.
Fragrant Chicken And Spinach Curry
This curry uses Patak’s Tikka Masala Spice Paste, which I find is a really good ‘all rounder’ spice paste and makes a delicious curry when time is of the essence.
This Quick Chicken and Spinach Curry is my take on a chicken saag. While I make no claims that this curry is in any way ‘authentic’, it is super tasty and speedy, and fairly healthy too – three of my most important criteria for a midweek meal.
All you need to do is quickly fry off the onions and chicken pieces in the oil, add the spice paste and coconut milk and simmer until the chicken is cooked through. Then quickly stir the spinach in at the end until it’s just wilted… and serve!
Palak Chicken (instant Pot With Steps + Video) » Foodies Terminal
Simply swap the chicken for a mix of chickpeas, potato and cauliflower. I make this chickpea/potato/cauliflower/spinach curry quite often and it is absolutely delicious!
My favourite thing to serve with this easy Chicken and Spinach Curry is plain basmati rice, but it is also delicious with brown rice, naans, chapattis or whatever you usually like to serve with curry!
This creamy chicken curry goes best with aromatic white wines such as a medium-dry Riesling, a Viognier or a Pinot Gris/Grigio. A fruity rosé from somewhere like Spain or Chile would be another good option.
Chicken Curry And Spinach With Coconut Lime Rice
Yes, you can. And, in fact, it’s one of those recipes that tastes even better the next day. Put any leftovers into a plastic lidded container and place in the fridge where it will keep for up to 3 days.
To reheat, place the curry into a saucepan with a splash of water. Bring to the boil, then simmer until the chicken is piping hot all the way through.
Yes you can, although you may find the sauce splits slightly when you defrost and reheat it. It will still taste good, though!
Chicken, Tomato And Spinach Curry Recipe
To freeze, put the curry into a plastic lidded container and place into the freezer where it will keep for up to 1 month. Defrost overnight in the fridge and reheat as above.
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Chicken, Potato And Spinach Curry
This is not a collaborative post and I was not compensated by Pataks in any way for writing it or mentioning their spice pastes. I am simply sharing my love of Patak’s Spice Pastes as I think they are a great way to make quick and tasty curries!This quick and easy Chicken Saag (chicken and spinach curry aka palak chicken) is the fastest curry you'll ever make from scratch. It's healthy and delicious with a flavor bomb of spices. You'll never need to order Indian takeout again with this recipe in your arsenal.
Since first making this chicken saag recipe, I have made it countless times. I always amaze myself with how easy it is to make, and how it satisfies my craving for Indian food. Although my favorite Indian curries when I go out to eat are chicken tikka masala and chicken korma, I have since fallen head over heels for chicken saag (palak chicken).
If you've never eaten or even seen Indian chicken saag curry, you may be a little surprised by it's appearance. It's a cooked spinach curry, so the color and texture is that of a muted green puree.
Chicken Curry Recipe
Take my word for it though, the aroma and flavors of this curry are out of this world! If you like Indian food, definitely give this recipe a try. The taste will speak for itself.
Believe it or not, this recipe rivals the saag at my favorite local Indian restaurant! I may even say I prefer my own heavily spiced concoction to theirs. It contains nearly a dozen spices and aromatics in the pureed spinach sauce.
The first step in making this chicken saag curry is to make the spinach sauce. Heat a little bit of oil in a non-stick skillet, and add chopped onion, garlic, and ginger. Cook until softened and aromatic (PHOTO 1). Add your mixture of spices (PHOTO 2).
Chicken & Chickpea Curry With Spinach
Stir your tomato paste into water to dissolve, then add it to the spices and aromatics in the pan (PHOTO 3). Mix until combined, and then stir in the spinach leaves. Cover the pan to allow the spinach to wilt. Stir the mixture until all the spinach is wilted, but still vibrant green
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