Chicken with spinach and garam masala

Soft Indian Curry

India

Main course
4 persons
30
Medium

In India, dishes often incorporate complex mixtures of herbs and spices. In this dish, you make two bowls of spices in advance that you add at the right time resulting in a mild Indian curry with chicken and spinach in a mild seasoning.

Ingredients

- 1 cinnamon stick Pure Ghee Butter

- 2 bay leaves Dalchini (Cinnamon Sticks)

- 2 teaspoon Cloves (Whole)

- 6 cloves Bay Leaves

- 2 teaspoon Haldi (Turmeric) Powder

- 2 teaspoon Chilli Powder (Extra Hot)

- 2 teaspoon Garam Masala Aromatic Spices

- 5 g Cumin

- 2 tsp Coriander Powder

400 g Chicken breast, diced

Salt & Pepper

400 g Fresh spinach

4 Medium onions, in half rings

4 Tomatoes, skinned and chopped

300 g Basmati rice

Preparation method for Chicken with spinach and garam masala

Season the chicken with salt and pepper and set aside.
Blanch the spinach in boiling water for about 1 minute and drain briefly. Then roughly chop the spinach.
Chop the onions and dice the tomatoes.
Heat 4 tablespoons of ghee in a pan and sauté the cinnamon stick, bay leaves, cloves and cumin powder over medium heat until the aroma develops.
Add the onions and sauté for five minutes until soft. Fry the ginger and garlic puree for 1 minute.
Add coriander powder, turmeric, chilli powder and tomatoes. Fry for 3 minutes until a sauce forms. If necessary, add a little water if the mixture is too thick.
Cook the basmati rice according to the package instructions.
Add the chicken cubes to the sauce and simmer for 20 minutes until cooked.
Remove the bay leaves and cinnamon sticks from the sauce. Add the chopped spinach and briefly heat the sauce. Sprinkle with the garam masala.