This is a very good curry that I enjoy making. Make it as hot or as mild as you like. Serve it with rice and naan, garnished with some chopped cilantro.
Curried Spinach and Chicken
1 lb. fresh spinach or 12 oz. pkg. frozen spinach, thawed
1 inch piece of fresh ginger, peeled and chopped
3-4 cloves garlic, peeled and crushed
1-2 jalapeno peppers, seeded and chopped
1/2 cup water
3 tbsp. vegetable oil
2 cups diced tomatoes (15 oz. can)
1/2 tsp. black pepper
1 large onion, peeled and thinly sliced
2 tbsp. curry paste (hot or mild as you prefer)
1 tsp. salt
1/2 cup yogurt
1 1/2 lbs. chicken, cubed
1/2 tsp. garam masala (optional_
1/2 cup heavy cream (optional)
If the spinach is raw, blanch in the 1/2 cup water until wilted. Otherwise, place the spinach, water, ginger, garlic and jalapeno in a food processor and process until smooth. Set aside. Heat the oil until very hot, then add the onion and fry until nicely browned. Add the tomatoes to the pan and simmer a couple of minutes. Then add the spinach and spice puree and simmer a few more minutes. Add the salt, pepper and about 1/3 of the yogurt, stirring constantly until blended, then add another 1/3 of the yogurt, stirring it in and finally the last of the yogurt, stirring it in. Simmer another minute or two, then add the chicken. Bring to a simmer, then lower the heat so it just barely bubbles. Simmer until the meat is tender, about 30 minutes or so. Watch it closely so it doesn't stick and add small amounts of water if it looks like it is getting too thick or starts to catch. When it is ready to eat, add the garam masala and cream if you are using them. Simmer another minute then serve garnished with some chopped cilantro. Eat with rice and naan. Enjoy!
