Spinach Chicken Curry
with
Cream and Carolina Reaper Chili
This spinach chicken curry is a perfect blend of many fragrant spices like curry leaves, Carolina Reaper chili, coriander and black cardamom to name only few.
Curries are popular in most parts of the world and can be prepared in countless tasty varieties. In this recipe I combined chicken breasts with freshly harvested spinach, the hottest and possibly tastiest chili powder in the world, fresh cream and a combination of popular Indian spices.
Preparation time: 15 minutes
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Cooking time: at least 45 minutes
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Resting time: 0 minutes
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Total time needed: at least 60 minutes
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Grade of Difficulty: standard
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Serves 4
Ingredients
for
Spinach chicken Curry
- 3 tbsp. coconut oil
- 1 bunch fresh spinach with stalks
- 3 chicken breasts, skinned, filleted and cut into bite sized pieces
- 3 small onions, diced
- 3 small ripe tomatoes, diced
- 5 cloves of garlic, finely chopped, (or to taste)
- 1 tsp. salt (or to taste)
- 1 pinch of black pepper (or to taste), ground
- 1 pinch of maze (optional)
- 1 black cardamom, crushed
- 1/2 tsp. sugar
- sprig of curry leaves
- 1/2 tsp. jeera / cumin powder
- 1/4 tsp. cinnamon powder
- 1/8 tsp. Carolina Reaper chili powder
- 1 cup fresh heavy cream
- 1tbsp. dried parsley or 1/2 bunch o fresh parsley, roughly chopped
Directions
- Heat coconut oil in a partially with lid covered large non-stick pan over medium heat
- Sprinkle chicken pieces with salt and pepper and fry until they start to turn
brown, stirring a few times during the process
- Remove chicken pieces from stove and put to the side for the time being
- Add a little more oil to the pan and braise onions and chopped spinach stalks
- Cover with lid and braise onions and spinach stalks till they are beginning to brown which should take about 8 to 10 minutes, stir all ingredients few times to prevent them from burning
- Add chopped spinach leaves. cover with lid and braise for another 3 to 4 minutes till spinach leaves have become soft
- Remove onions and spinach mix and add to a bowl
- Use a hand mixer to puree spinach and onions to a smooth consistency
- Add chicken pieces and spinach mix back to the pan, cover with lid and heat all up on medium heat
- Once contents of the pan is beginning to boil, reduce heat to low, add all the spices, mix all well, cover with lid again and let curry simmer gently for about 20 minutes
- Add fresh cream, stir well and serve hot with a bowl of steamed rice
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