Spinach Chicken And Potato Curry Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the chicken pieces with yogurt, turmeric, cumin, coriander, garam masala, salt, and pepper. Mix well and let it marinate for at least 30 minutes.
• STEP 2.Heat oil in a large pan over medium heat. Add onions and cook until golden brown. Add garlic and ginger and cook for another minute.
• STEP 3.Add the marinated chicken to the pan and cook until browned on all sides. Add potatoes and cook for a few minutes.
• STEP 4.Pour in the tomato puree and chicken broth. Bring to a simmer and let it cook for about 20 minutes, or until the chicken is cooked through and the potatoes are tender.
• STEP 5.Stir in the spinach and cook until wilted. Adjust the seasoning if needed.
• STEP 6.Serve the spinach chicken and potato curry hot with rice or naan bread. Enjoy!

Cooking Tips

• For a spicier curry, add some chopped green chilies or red chili powder.
• You can substitute the chicken with tofu or paneer for a vegetarian version.
• If you prefer a creamier curry, add a splash of coconut milk or heavy cream at the end.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a pan over low heat, adding a splash of water or broth if needed to prevent it from drying out.
• Serve the curry with steamed rice, naan bread, or roti for a complete meal.