Punjabi Chicken & Spinach Curry

curry

As the weather begins to cool, try out this hearty and spicy Punjabi chicken and spinach curry recipe. Disclaimer: Aromas from cooking this dish may result in random hungry neighbours knocking at your door (answer at your own risk).

Punjabi Chicken & Spinach Curry
Serves 2
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For the marinade
  1. 275g chicken breast, cut into 2” chunks
  2. 1 tbsp Greek yoghurt
  3. 1” ginger, grated
  4. 1/2 clove ginger, grated
  5. ½ tsp salt
For the masala
  1. 1 small white onion, peeled
  2. 2” ginger
  3. 1 clove garlic
  4. 3 tbsp olive oil
  5. 1 tsp cumin seeds
  6. 3” cinnamon stick
  7. 2 cloves
  8. 3 peppercorns
  9. 1 bay leaf
  10. 1 black cardamom
  11. 1 tsp salt
  12. 1 tsp garam masala
  13. ½ tsp paprika
  14. ½ tsp turmeric powder
  15. 2 tbsp chopped tomatoes & juice
  16. 2 tsp tomato puree
  17. ¼ cup fresh spinach leaves
  18. 1 green chilli
Instructions
  1. Turn your grill on or pre-heat your oven on the highest temperature
  2. Place all "marinade" ingredients into a bowl and mix together
  3. Place the marinated chicken on a foil lined oven tray. Grill or roast for 5-6 minutes until cooked (the chicken should be white all the way through once fully cooked)
  4. Remove from heat and cover with foil
  5. To make the masala, coarsely grind onions, ginger and garlic in a food processer
  6. Heat oil in a non stick pan. Once hot add the cumin alongside the cinnamon, cloves, peppercorns, bay leaf and black cardamom
  7. When they begin to sizzle in the oil, add the ground onion, ginger and garlic mixture. Add salt and cook for 3-4 minutes, stirring continuously
  8. When they turn slightly golden, add the garam masala, paprika and turmeric powder and mix well. Now add the chopped tomatoes and tomato puree and mash into the masala.
  9. At this point, add the grilled chicken to the masala and mix together
  10. Using a food processor, grind together the spinach and green chilli. Now add this paste to the chicken masala.
  11. Add 1/4 cup of water and cook on high heat for 4-5 minutes
  12. Serve hot with delicious chapatis. Enjoy!
Monica's Spice Diary - Indian Food Blog http://spicediary.com/

Oven Baked Goan Chicken Curry

goan chicken curry

I have said it before and I’ll say it again-I love the vastness and diversity that Indian cookery has to offer! I’m constantly learning about new regional dishes which continue to broaden my culinary perspective on Indian cuisine. I feel so lucky to have lots of family who reside in India and I visit them as often as I can-and as much as I love catching up and staying with my loved ones (how can I not love staying with my Grandma won’t stop feeding me until I look “healthy”?), I always endeavour to do as much exploring and traveling as I can in my motherland. Recently I got the opportunity to visit Go-a wonderful, former Portuguese province, that fuses Eastern & Western culture into one state. A popular tourist destination, Goa is well known for its beaches, markets, history, spice plantations and most importantly its food! Today’s recipe is inspired by this spicy, fresh and flavoursome cuisine and features ingredients typically found in Goan dishes such as chilli, tamarind & fresh coconut. It’s oven baked which adds a lovely depth and richness to the dish making it perfect to be mopped up with hot fresh chappatis and a cold winter’s evening!

 

Serves 4

What we need:
1/2 kg boneless skinned chicken thighs cut into 2″ cubes
4 tbsp plain yoghurt
Juice from 1/2 lemon
4 tsp salt
2 tsp garam masala
2 tsp paprika
1 tsp turmeric powder
1 tsp coriander powder
4 small potatoes, peeled and cut into 8 pieces (optional)
1″ cinnamon stick
1 black cardamom 
1 green cardamom
2 cloves
1 tsp cumin seeds
2 bay leaves
3 tbsp olive oil
2 onions, peeled & roughly chopped
1 green chilli
4″ ginger, peeled & roughly chopped
2 garlic cloves, peeled
1/4 cup fresh coconut grated or 1/4 tin coconut milk
1 tsp tamarind paste (optional)
2 plum tomatoes and 3 tbsp tomato juice (from tin)
1 handful fresh coriander

How to:

  • Place chicken in a bowl and add 2 tbsp yoghurt, lemon juice, 2 tsp salt, 1 tsp garam masala and 1 tsp paprika. Cover and refrigerate for at least 2 hours.
  • Pre-heat oven at 220C (or the highest temperature your oven goes to). In the mean time, place the chicken and the potatoes in a deep roasting tray.
  • Once the oven is hot,  cook for approximately 15 minutes. Turn the chicken pieces over and cook for a remaining 10-12 minutes or until the chicken is cooked and white all the way through. Remove the chicken but keep the oven on.
  • In a food processor add the onions, green chilli, ginger and garlic and blitz until a coarse paste forms.
  • Heat the oil in a non stick pan. Once hot, add the cinnamon stick, black cardamom, green cardamom, cloves, cumin seeds & bay leaves. When they begin to splatter in the oil, add the coarse masala paste into the pan alongside 2 tsp salt and cook on medium heat for 3-5 minutes. When the masala turns slightly golden in colour, add the coconut and continue to cook for 5-7 minutes. Now add 1 tsp garam masala, 1 tsp paprika and the turmeric. Mix well for 1-2 minutes.
  • Add the tamarind paste and plum tomatoes & mash well. Continue to cook for 3-4 minutes or until you see the oil begin to separate from the masala.  Now add the coriander. Check for salt and adjust accordingly.
  • Add the masala to the roasting tray containing the chicken and mix. Cover with foil.
  • Place in the tray back into the oven and cook for 12 minutes.
  • Garnish with fresh grated coconut & coriander. Serve with fresh chappatis or basmati rice.

Check out more mouth watering recipes here.

Spicy Fenugreek Roasted Chicken

fenugreek roast chicken

So I have been on a bit of a health kick recently. At first it started as a January detox, but I’m pleased to say that I’m not just going “through a phase” and my new found healthy ways have begun to sync with my everyday lifestyle and I feel better for it as a result (hurrah!). I have never ever dieted as my infatuation with food won’t let me. Consequently, I decided to make two simple changes-exercise regularly and eat healthily. Everyone harps on about it and it sounds simple enough right? Well, in a lot of ways it is. In terms of exercising, I essentially needed to consciously make the time go to the gym. With running my own fashion business and hosting regular Spice Club events it became easy to say that I was too busy, but the reality is, we all have the same 24 hours in the day-it’s how we utilise our time that dictates what we get out of it. And so my aim now is to get into the gym about 4 times a week and to make sure I don’t get bored (the thought of going to the gym has never made me yelp in excitement) I do a range of different exercises to spice it up-from yoga to swimming, personal training sessions and aerobic classes!

 

In regards to eating healthily, I basically make sure I eat all 3 main meals with 2 snacks in between and drink plenty of water. Lots of fruit & vegetables (smoothies have been fantastic for this), greek yoghurt (full fat baby!) and also plenty of protein (lentils, chicken and fish). Essentially, no processed rubbish. I’ve never eaten too unhealthily anyway-parting with the McCoys multipack was probably the hardest thing to do (crisps are my weakness), but that aside, I feel so much better, energetic and fitter as a result of the conscious choices I’m making when I  go out to a restaurant or cook at home. The most important thing I have done is ensure that all the food I cook, is easy to prepare and still tastes lip smackingly (is that a word?) delicious! My spice box has been a trusty companion throughout my journey so far and it helps to add question marks of excitement to what could ordinarily be a plain jane meal. And that’s what today’s recipe is all about-damned tasty healthy eating! This  spicy fenugreek roasted chicken recipe tastes like it should be a cheat meal but I assure you it’s far from it.  Check it out and let me know what you think:

Serves 2

What we need: 
2 skinless boneless chicken breasts
2 heaped tbsp greek yoghurt
2 tbsp olive oil
Juice of 1 lemon
2″ ginger, grated
1 green chilli, finely chopped
1-2 tsp salt (according to taste)
2 tsp garam masala
1 tsp paprika powder
1/2 tbsp dried fenugreek leaves (available at all Asian grocery shops)
Small handful fresh coriander, chopped

How to:

  • Combine all ingredients into a large mixing bowl and mix well so that the chicken is coated well
  • Cover with cling film and refrigerate for at least 4 hours (Note: If you want to cook it straight away you can do but if you allow the chicken to marinade it will taste a lot more flavourful)
  • Pre-heat oven to 220C (or the highest temperature your oven goes to). In the mean time, place each chicken breast on a lined non stick baking tray.
  • Once the oven is hot,  cook for approximately 20 minutes. Turn the chicken pieces over and cook for a remaining 10-12 minutes or until the chicken is white all the way through.
  • Remove from the oven and serve with brown rice (as pictured) or basmati rice and fresh salad.