Wednesday, October 24, 2012

Recipe of the Week: Chicken and Spinach Curry

Do you start craving spicier dishes as the weather gets chillier? If so, here's a simple and healthy recipe for chicken and spinach curry ...

1lb chicken breast meat, chopped into 1-inch pieces
16oz frozen spinach
1 large onion, chopped
5 garlic cloves, minced
1 scotch bonnet pepper, sliced thinly
1 (15oz) can chopped tomatoes
1 tbsp ground cinnamon
1 tbsp garam masala
2 tsp ground coriander
2 tsp cumin seeds
salt, to taste

Heat a drizzle of olive oil in dutch oven, and cook onions, garlic, and scotch bonnet pepper until soft.
Add chicken and cook till browned.
Add frozen spinach. Cover and cook on medium heat until spinach is softened. Stir thoroughly.
Add salt, cinnamon, coriander, cumin, garam masala, and chopped tomatoes. Mix well.
Cover and simmer for 10 minutes.
Serve hot with rice.

p.s. our beautiful dinner plates are made by Scott Frankenberger, a local potter.

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