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Chicken curry with spinach

 

Chicken curry with tomato
  • 600 GRAM CHICKEN BREAST, sliced
  • 3 RED CHILI PEPPERS, chopped
  • 4 CARDAMOM PODS, use inside seeds
  • 3 CLOVES GARLIC, chopped
  • 4 TOMATOES, cut
  • 1 ONION, sliced
  • 1/2 TSP CURCUMA POWDER (or GRATED ROOT)
  • PIECE OF GINGERROOT, in thin strips
  • 500 GRAM SPINACH
  • 1 TSP GARAM MASALA
  
  • 600 GRAM CHICKEN BREAST, cubed
  • 4 TOMATOES, diced
  • 3 GREEN CHILI PEPPERS, chopped
  • 2 CLOVES GARLIC, chopped
  • 1 ONION, chopped
  • 1 TBSP GREEN CURRY PASTE
  • PIECE OF GINGERROOT, finely chopped
  • 2 TBSP LEMON JUICE
    •

Stir fry the peppers and garlic for three minutes. Add the onion and ginger and fry 4 minutes more. Add the chicken and fry 2 minutes on each side. Add the garam masala, the cardamom and the tomatoes, 1/2 cup of water and salt to taste and bring this to the boil; simmer for 15 minutes. In a separate pan, stir fry the spinach with the curcuma until it has shrunk. Add to the chicken mixture and stir well.

On 2 October, India celebrates "Ghandi Day". Mohandas Ghandi was born on 2 October 1869 and is also called the "Father of the Nation". Internationally it is celbrated as "Day of Non-Violence". Click on culinary calendar for more links between cooking and worldwide history.

Stir fry the onion, garlic, gingerroot and pepper 5 minutes. Add the chicken and stir fry 8 minutes more. Add the curry paste, the tomatoes and the lemon juice and heat a few minutes. Serve with rice.

On 4 February 1948 the island of Ceylon became independent from Great Britain. Click on culinary calendar for Links between cooking and worldwide history.