I made this dish on a whim and it turned out so well. Before I continue, let me tell you that I stopped eating all forms of meat about 2 years back, but I do make an occasional chicken dish for my husband.
So, I bought chicken breast since I have not been cooking meat for hubby for a while now and marinated it with the usual masala powders, curd and ginger garlic paste and I usually like to keep them marinated overnight. I had absolutely no idea what I wanted to make, but at the last minute, I saw half a packet of baby spinach in the fridge and thought why not throw it in.
Now, if I was making this dish for myself, I would have added coconut milk or even cream as I love the creaminess, but hub doesn’t like. By all means, do try adding it if you like a creamy dish and I am sure you would love it.
- Chicken breast – 1 piece, cut into small cubes
- Ginger garlic paste – 1 tsp for marinating and another tsp for frying
- Turmeric powder – 1/2 tsp
- Chilli powder – 2 tsp
- Cumin powder – 1/2 tsp
- Coriander powder – 1 tsp
- Curd – 3 to 4 tbsp
- Onion – 1 large, chopped
- Green chilli – 6, blend into a paste with little water
- Tomatoes – 2 medium, chopped
- Chicken masala powder – 1 tbsp
- Baby spinach – 1/2 pkt
- Take 5 cloves of garlic and a medium piece of ginger and with little water blend to a paste and keep that aside. In the same mixer, add the green chilli and blend to a paste with little water and keep that aside. You can make this ahead and refrigerate them.
- Wash the chicken breast and cut into cubes and marinate them with ginger garlic paste, turmeric powder, chilli powder, cumin powder, coriander powder, curd and salt. Refrigerate overnight or for couple of hours.
- In a wok, heat some oil and once hot, saute the chopped onion till they turn slightly brown. Next add the ginger garlic paste and the green chilli paste and stir well for couple of minutes.
- Add the marinated chicken with 1 cup of water. Mix well and cover and let it cook for 5 mins.
- Now add the chopped tomatoes, chicken masala powder and mix well. Cover and let it cook.
- Once the chicken is cooked, add the baby spinach and mix well.
- Adjust the taste accordingly and you may add more chilli powder if you want it spicy.
- Once the spinach leaves are wilted, remove from the stove.
- Serve hot with plain rice or chappati