Recipe

Chicken Curry With Spinach And Tomatoes Recipe

	Waterlily / All my dishes 1 year, 10 months ago A lovely and delicious Indian-inspired curry. Prep:15m Cook:2045m Servings:68	Waterlily
	chicken curry rich

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Ingredients

Curried chicken with spinach & tomatoes

1 cup rice

1 pound skinless, boneless chicken breast halves, fresh or frozen

1 tablespoon vegetable oil

1 large onion (for about 1 cup chopped)

1/4 cup mango chutney

1/2 cup sour cream

1 can (14-1/2 ounces) diced tomatoes seasoned with onions

2 teaspoons bottled minced garlic

1 teaspoon fresh ginger, grated

2 teaspoons curry powder (mild or hot, depending on your taste)

(or throw in your favorite mix of curry spices -- turmeric, cardamon, etc)

6 handfuls spinach

2-3 Tablespoons pine nuts

Black pepper to taste

Directions

Cook the rice according to the package directions.

What if you don’t have mango chutney sitting around? Don’t worry, you can still make this delicious dish! Remember that a chutney is simply an Indian relish made with cooked or uncooked fruits or vegetables, vinegar and/or lemon juice, a sugar, and spices, and varying in spiciness from mild to hot. Keeping that in mind, make a quick inventory of your kitchen – apples, pears, cucumbers, applesauce, pineapples, or peaches are all fair game. Peel and chop your fruit (if using fresh fruit). Finely chop a little onion, throw it in a skillet with some butter and cook til soft. Add a little sugar, brown sugar, or honey. Simmer until it’s a nice caramel color. Add a bit of chopped jalapeno or canned diced chilis. Add the fruit, and a little lemon juice and/or balsamic or apple cider vinegar and simmer. You just made chutney!

Peel and coarsely chop the onion, aCut the chicken into bite-sized chunks and add to the skillet. Raise the heat to medium-high, and cook, stirring from time to time, until the chicken is no longer pink in the center, 5 to 6 minutes. When the chicken is no longer pink in the center, reduce the heat to medium. Add the tomatoes with their juice, along with the garlic, ginger, chutney and curry powder. Stir to mix well.

Sprinkle the spinach on top of the chicken mixture and cover the pan. Steam the spinach just until it begins to wilt, about 2 minutes. (The spinach will not be fully wilted at this point, but the heat from the sauce will finish the cooking.) Add the pine nutsRemove the skillet from the heat, and add the sour cream. Stir until the sour cream is fully incorporated into the sauce. Season lightly with black pepper. To serve, spoon the chicken mixture over hot, steamed rice.

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Comments

jenniferbyrdez 1 year, 10 months ago said:
Very nice.

waterlily 1 year, 8 months ago said:
This dish is so delicious that it's crazy! I think that maybe having mango chutney on hand is stopping people from making this dish. I'm going to submist an altered recipe!

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