An Indian curry dish consisting of chicken cooked with spinach, peppers, and spices then thickened with heavy cream and served over steamed basmati rice.
2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
1 yellow onion, diced
2 serrano peppers, seeded and diced
4 garlic cloves, minced
1 TBSP freshly grated ginger
12 ounces frozen chopped spinach
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp red pepper flakes
kosher salt
1 cup heavy cream
DIRECTIONS
Rinse the rice thoroughly in a fine mesh sieve under cold water. Place the rice in a bowl, cover with water and soak for 30 minutes. Drain the rice and place in a saucepan with 1 1/2 cups of water. Bring to a boil over medium-high heat then reduce heat to low. Cover the pot and simmer on low for 10 minutes. DO NOT REMOVE THE LID AT ALL DURING THIS TIME! Turn off the heat and let sit for 15 more minutes. DO NOT REMOVE THE LID AT ALL DURING THIS TIME EITHER!
Melt the butter with the oil in a dutch over medium-high heat. Add the chicken to the pan and cook, stirring occasionally, about 8 minutes. Transfer the chicken to a plate and set aside.
Add the onion and serrano peppers to the pan and cook, stirring occasionally, about 5 minutes. Stir in the ginger and garlic and cook until fragrant, about 10 seconds. Add the spinach, cumin, coriander, turmeric, red pepper flakes, and 1 tsp salt to the pan and stir to combine. Cook until everything is heated through, about 2 minutes.
Return the chicken and any juices to the dutch oven, pour in the heavy cream and stir to combine. Bring to a slight boil then reduce heat to medium-low and simmer uncovered, stirring occasionally, until thickened, 20 to 25 minutes.
Serve the chicken and spinach with the steamed rice.
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