This dish is easy Indian food at home! Plus, it takes so little time to prepare, you will agree, its better at home. This chicken curry is super healthful because it replaces the coconut milk (which can have a lot of fat) with other things that are really good for you, and--it tastes amazing!
Here is the recipe:
- 8 cups spinach
- 1 cup chicken stock
- 1 tbs garlic
- 1 tbs ginger
- 1 tsp salt
- ¼ tsp black pepper
- ¾ to 1 lb of chicken breast, cut into small chunks
- 1.5 cups diced sweet potato (or carrot)
- 4 scallions, chopped whites and greens
- 1 8-oz container of plain yogurt
- 1 tbs curry spice or paste
In a blender, puree 8 cups spinach, garlic, salt, pepper and ginger. If it needs liquid to blend, add a tbs of water at a time to form a thick paste. Set aside.
In a medium sauté pan, over medium heat add sweet potatoes, scallions, curry spice, and chicken. Cook until chicken is about half cooked through. Add the stock and the spinach puree. Lid the pan and let simmer till chicken is cooked through.
Ladle into deep bowls and serve with a ¼ to ½ cup yogurt on top.
I serve with these super healthful cumin spiced lentil flat breads (recipe below). Make these with lentil flour, or with chickpea flour to make them super healthful.
- 2 cups lentil or chickpea flour (Bob's Red Mill would be a good one to use if you cannot find either of the others.
- 2 tsp olive oil
- 2 tsp salt
- 1 tsp ground cumin
- 1/4 tsp black pepper
- Water (up to about 1/2 cup)
Blend all ingredients in a bowl with a fork. Add liquid 2 tbs at a time until it comes together into a dough. It should be soft enough to come together, but not too sticky.
Divide into 6-8 rounds.
One at a time roll out with a rolling pin onto cornstarch dusted wax paper (to keep it from sticking).
Cook on a dry skillet on medium heat until it begins to brown, flip and cook the other side.