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Curry indien de poulet aux épinards - En-tete

Indian Chicken and Spinach Curry

This Indian curry combines tender chicken, coconut milk, and meltingly soft spinach, enhanced with spices.
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Cook Time: 20 minutes
Total Time: 20 minutes
Course: Main course
Cuisine: Indian
Servings: 2 servings
Author: Marc Winer

Ingredients

  • 2 to 3 large chicken thigh fillets (organic, free-range)
  • 200 ml coconut milk
  • 3 generous handfuls fresh spinach
  • 1 large red onion
  • 4 cloves garlic
  • 2 tablespoons fresh ginger grated
  • 2 teaspoons coriander seeds ground, ketoembar
  • 2 teaspoons ground turmeric
  • 1 teaspoon cumin seeds ground, djinten
  • 1 teaspoon chili flakes or 0.5 teaspoon cayenne pepper
  • 0.5 teaspoon black pepper
  • coconut oil for cooking

Optional

  • 0.5 teaspoon fenugreek seeds
  • curry leaves

Procédé

  • Thinly slice the onion and sauté over medium-high heat until translucent.
    1 large red onion, coconut oil
  • Grate the ginger, crush the garlic and add them to the pan.
    2 tablespoons fresh ginger, 4 cloves garlic
  • Cut the chicken into pieces with scissors (for chicken thigh fillets, I find scissors easier to use than a knife). Push the onion to one side and sear the chicken on all sides in the space you have cleared.
    2 to 3 large chicken thigh fillets (organic, free-range)
  • Mix the ground spices together and add them to the chicken. Deglaze with the coconut milk and reduce the heat. Simmer for about 10 minutes.
    2 teaspoons coriander seeds, 2 teaspoons ground turmeric, 1 teaspoon cumin seeds, 1 teaspoon chili flakes, 0.5 teaspoon black pepper, 0.5 teaspoon fenugreek seeds, curry leaves, 200 ml coconut milk
  • Add the spinach a little at a time and let it wilt.
    3 generous handfuls fresh spinach
  • Serve with rice (or cauliflower rice), sweet potato or pan-fried squash.
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