Time 1h15m Yield 4 serving(s) Number Of Ingredients 20 Steps:
Cut the chicken so that the legs are separated from the thighs, cut each breast in two lengthwise. Mix together in a bowl the turmeric, fennel, coriander and chili powder with 3 tbsp water to make a paste. Heat the oil over medium heat and fry the onions, ginger and garlic, till the onions are brown, 5 minutes. Turn the heat to low and fry the spice paste stir and cook for 5 minutes To the bowl in which the spices were mixed add 3 tbsp water, stir to remove all traces of the spices and add the water to the pan. Stir and cook 3 minutes. Turn the heat to medium and add the chicken, stir and fry for 4 minutes, till the chicken changes colour. Add 1 tsp of the salt and the water, bring to the boil, cover with a lid, reduce the heat and simmer for 20 minutes. Melt the butter in a separate pan and add the garlic, curry leaves, cumin, fennel and red chillies. Stir and add the spinach and 1/2 tsp salt. Fry for 5 minutes. Add the spinach to the chicken mix well, cover the pan and cook for 20 minutes. Mix in the yogurt and garam masala stir well to blend the yogurt with the chicken and spinach . Cook uncovered 6 minutes, stirring frequently.
Time 30m Yield 10 servings Number Of Ingredients 13 Steps:
Add cloves, garlic, ginger and onion, to oil until fragrant. Add chicken and chili powder and cook thoroughly. Add spinach purée and stir. Then, add elaichi seeds, masala, salt, and sugar. Cook on medium low heat for 10-15 minutes. Add heavy cream and stir. Serve hot.
Yield 4 servings Number Of Ingredients 15 Steps:
Cut the chicken into bite-size pieces. Season the chicken with turmeric, chili powder, cumin, garam masala, ginger, and white wine vinegar, and mix well. Heat oil in a pot over a medium heat. Add the chicken and cook until brown. Add the chili, chopped tomatoes, water, salt, and pepper. Mix well and bring to a boil. Simmer for 1 hour, until the sauce has thickened. Serve with rice and chopped coriander. Enjoy!
Time 50m Yield 5 to 6 servings Number Of Ingredients 7 Steps:
Place the broth and chicken in pressure cooker. Place the frozen blocks of spinach on top. Pour on the sauce and sprinkle on the curry powder. Gently stir the curry powder into the sauce. (Do not stir the chicken into the sauce; the goal is to prevent scorching the pasta sauce on the bottom while the cooker is coming up to pressure.) Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 4 minutes for boneless chicken pieces or 12 minutes for chicken parts. Quick-release the pressure. Remove the lid, tilting it away from you to allow excess steam to escape. Stir well. Taste the sauce, and add more curry powder and salt, if needed. Garnish portions with chopped cilantro, if you wish.
Time 40m Number Of Ingredients 16 Steps:
Dice up chicken breast in 1-2" chunks and place in a bowl or ziploc bag. Combine the cumin, curry, garlic powder and salt. Toss the chicken in these spices and let sit for at least 5 mins. Heat a large dutch oven or heavy pot over medium heat and add 1 tbsp olive oil. Add in the onion and serrano chiles, then stir and cook to soften, about 2-4 mins. As the onions are softened, heat a separate skillet with 1 tbsp olive oil. Add the chicken to this separate skillet and brown on all sides for 3-6 minutes. Turn off heat so as to not overcook. Turn your attention back to the onion mixture…Next add in the garlic and ginger to the softened onion and chiles. Stir and cook for 1 minute. Add in the baby spinach, working in batches continually stirring and tossing as to wilt the spinach. Stir in the coriander, cumin, and fresh cilantro to combine with the spinach and onion mixture. Next add in the cream and turn down the heat. Stir and mix to fully combine. Using a stick blender (or transfer to a separate blender) puree the spinach, onion, chile and cilantro mixture until fully smooth. Once the spinach mixture is completely pureed, transfer the chicken to the large dutch oven (or heavy pot). Turn heat to simmer the chicken in the spinach mixture. Cover and let simmer for 10 minutes. Serve over cauliflower rice, with Keto naan bread, or on it’s own.
Time 50m Yield 6 Number Of Ingredients 10 Steps:
Mix curry powder, seasoned salt, and onion powder in a bowl; add chicken and toss to coat chicken in seasoning mix. Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes; add chicken, potato, and spinach and stir. Pour coconut milk over the mixture and stir. Place a lid on the skillet, bring the mixture to a simmer, and cook, stirring occasionally, until the potato is tender and the chicken is no longer pink in the center, about 30 minutes.
Time 30m Yield 4 servings. Number Of Ingredients 11 Steps:
Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. , Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice.
Time 25m Yield 4 servings. Number Of Ingredients 11 Steps:
In a nonstick skillet, cook the onion, garlic and curry powder in oil for 3-4 minutes or until onion is tender. Stir in the tomato sauce, spinach and 1 cup garbanzo beans. In a blender, combine the broth and remaining garbanzo beans; cover and blend until smooth, about 2 minutes. Stir into skillet. Sprinkle with salt and pepper. Cook and stir mixture is heated through. Serve over couscous if desired.
