Ingredients
3
3 servings
- •½ lb chicken tenderloins, cubed
- •¾ lb spinach
- •1 tomato, quartered
- •1 medium red onion, quartered
- •½ teaspoon cumin seeds
- •1 teaspoon coriander, or cilantro leaves
- •½ teaspoon fresh basil leaf
- •1 tablespoon coconut milk
- •½ teaspoon ginger garlic paste
- •1 pinch turmeric
- •¾ teaspoon coriander powder
- •¾ teaspoon curry powder, or garam masala
- •¼ teaspoon chili powder
- •salt, to taste
- •1 pinch turmeric
- •½ tablespoon chicken powder
- •1 pinch salt
- •1 pinch pepper
Instructions
- In a bowl, mix the Spices for Chicken with chicken pieces. Marinate for 20 minutes. Then, add oil to a wok and saute marinated chicken on medium heat until cooked through. Set aside in a bowl.
- In a blender, blend together tomato, onion, and spinach. Once combined, add cumin seeds and water and grind into a fine paste.
- In the wok used earlier, heat oil and add ginger garlic paste. Immediately add spinach paste (from blender) on medium heat and stir for 2 minutes.
- Add curry spices and stir for 2 minutes. Boil on medium to low heat for 5 minutes, covering. Then, add chicken pieces, cover, and cook for 5 minutes.
- Add the coconut milk and stir to combine.
- Sprinkle coriander leaves and basil leaves in mixture and stir again for 1 minute. Remove from wok and let rest for 5 minutes.
- Serve alongside warm rotis or white rice.
Nutritional Facts
Per 3 servings
- Calories: 307
- Carbohydrate: 35g
- Fat: 6g
- Fiber: 12g
- Protein: 31g
- Sugar: 4g
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