Saturday, March 31, 2012

Moghalai-Style Chicken with Spinach, Almonds, and Raisins

An easy and remarkably flavourful curry. This book continues to provide success after success with very little effort.

Moghalai-Style Chicken with Spinach, Almonds, and Raisins (from 660 Curries)

1/4 cup canola oil
1 large red onion, finely chopped
1/2 cup golden raisins
1/2 cup slivered almonds
900g boneless, skinless chicken breasts, cut into 1" pieces
1 tbsp Punjabi garam masala
2 tsp coarse salt
1/2 tsp cayenne
1/2 tsp ground turmeric
225g spinach leaves, well washed and finely chopped

1. Heat oil in large skillet over medium heat. Add onion, raisins, and almonds and cook until onion softens and turns dark brown, 15 - 20 minutes.
2. Stir in chicken and cook until it sears and turns light brown, 8 - 10 minutes.
3. Stir in garam masala, salt, cayenne, and turmeric and cook for 20 - 30 seconds.
4. Stir in spinach and 1/2 cup water. Bring to a boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally until chicken is cooked through, 5 - 10 minutes.

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