Punjab Spinach Curry With Chicken Recipes

PUNJABI CHICKEN IN THICK GRAVY

Steps:

• Heat the oil and ghee in a large pot over medium heat. Cook the cumin seeds in the oil until the seeds begin to change color.
• Stir in chopped onion onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add the garlic and ginger; continue cooking until the onions brown, about 5 minutes more.
• Mix in the chopped tomato, tomato paste, garam masala, turmeric, salt, serrano pepper, and water; simmer 5 minutes. Lay the chicken into the sauce; mix gently to coat the legs. Cover pan and reduce heat to medium-low. Cook until chicken is no longer pink near the bone, about 40 minutes. Garnish with cilantro to serve.

CHICKEN SPINACH CURRY

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.

PUNJAB SPINACH CURRY WITH CHICKEN

Steps:

• thouroughly pat dry chicken thighs and cut into bite sized pieces, place into a medium bowl.
• mix spices together and sprinkle over chicken, mix together well, assuring the chicken is well coated with spices. let sit while putting rice to cook.
• For Rice: prepare rice according to recipe or your rice cooker's manufacturer's direction, using chicken stock instead of water and adding cilantro.
• Heat oil over medium high heat in large skillet.
• spread chicken out in skillet to brown, assuring that they are not too close together. . . do this in two batches if you have to.
• remove chicken from skillet and set aside.
• sautee onions until translucent in remaining oil (now seasoned with the spices from the chicken.
• add garlic and sautee until fragrant (about 30-60 seconds).
• add jar of sauce, water, tomatoes and spinach, heat until bubbling.
• reintroduce the chicken to the pan, including any juices that have accumulated.
• bring to the bubble, reduce heat to medium low and simmer for 10-15 minutes, covered, until chicken is done.
• serve over rice.

QUICK CHICKEN CURRY WITH SPINACH AND PEAS

Steps:

• Season both sides of chicken with salt and pepper.
• In a large braising pan, melt butter over medium-high. Working in two batches, brown chicken until golden, about 8 minutes per batch. Transfer chicken to a plate.
• Reduce heat to low and add shallots and cinnamon stick. Cook, stirring often, until shallots are soft, 8 minutes. Add ginger, spices, and chile. Cook, stirring, until fragrant, 30 seconds. Add lemon juice and sugar and cook 30 seconds more. Stir in coconut milk, 1/4 cup water, chicken, and any accumulated juices. Season with salt and pepper. Bring just to a boil, then reduce heat and simmer on low, partially covered, until chicken is cooked through, 8 to 10 minutes. Remove from heat and add peas and spinach just to heat through. Serve over rice, topped with almonds and cilantro.

PUNJABI CHICKEN CURRY

Steps:

• Heat 7 teaspoons oil in a pan over medium heat. Add onions, chile peppers, cumin seeds, and bay leaves. Stir until beginning to brown, 5 to 7 minutes. Add ginger-garlic paste; cook, stirring well to make sure it completely dissolves, 2 to 3 minutes. Cover and cook until onions and chiles soften, about 2 minutes more.
• Add garam masala, chile powder, coriander, and turmeric. Cook and stir until mixture is the texture of gravy and oil separates, about 2 minutes.
• Stir in tomatoes and cook until soft, about 5 minutes. Cover the pan and cook for 2 minutes. Uncover and continue to cook until reduced, 3 to 4 minutes more. Set aside and keep warm.
• Heat remaining 2 teaspoons oil in a large pan over medium heat. Add chicken and season with salt. Cook until browned, 5 to 7 minutes per side. Stir in curry mixture until well combined. Reduce heat to low, cover, and cook for 5 minutes.
• Pour in water; stir for 30 seconds. Season with salt. Cover and cook over medium heat until chicken thighs are no longer pink in the centers and curry thickens, about 15 minutes more. Remove from heat and let stand for 15 minutes more. Garnish with cilantro.

INDIAN PUNJABI PALAK KADHI - SPINACH CURRY WITH YOGURT SAUCE

Steps:

• In a food processor or blender, combine yogurt, 4 cups water, gram flour, 2 tablespoons coriander, turmeric, and salt (do this in 2 batches because of the volume); set aside.
• Make sure yogurt is thoroughly blended, or it will curdle during the cooking process.
• Heat 2 tablespoons of the oil in a large wok or a saucepan over moderately high heat and cook, stirring, until the peppers sizzle, about 30-45 seconds (they may get white spots on them) (also, stand back in case peppers burst and may fly into your eyes).
• Add the onion, ginger, and garlic, cooking until the onion is tender, about 2 minutes.
• Very slowly add the yogurt mixture, stirring constantly, and bring it to a boil, cooking about 4-5 minutes.
• Make sure you stir the yogurt or it will curdle.
• Reduce wok heat if ingredients start to boil over.
• Once liquid comes to a boil, reduce heat to medium, and simmer, stirring occasionally, until sauce is smooth and silky, and oil becomes visible, about 45-50 minutes.
• Adjust thickness of sauce with the exta cup of water, if needed (cook further if it is too thin).
• Sauce can be made up to 2 days ahead of time.
• Stir in the fenugreek, then add spinach, and simmer about 5 minutes more.
• Check consistency of sauce, and thin if necessary.
• Heat remaining oil in a saucepan over medium-high heat and briefly heat dried peppers (about 30 seconds), shaking pan; stir in coriander and remove from heat (alternatively, for an oil-free method, dry roast peppers and coriander briefly in pan, but do not toast the paprika).
• Add paprika and IMMEDIATELY pour mixture over the curry; do not delay or the paprika will burn.
• Serve at once with steamed basmati rice.