Chicken & Baby Spinach Curry

Today is one of those lazy Sundays!

The weather is not that sunny and neither is it too cool. It just makes you lazy and keeps you wonder what you should do with the rest of the day. Go to the Mall? Nope. Meet up old friends or visit your siblings? Nope. Do some gardening or spring clean the house? Nope...today is one of those days where decision making is causing such an effort and you just start to laze around the house and trying to complete loads of laundry. Since it's quite breezy today, it would be a perfect day if I have a hammock in my garden. With the perfect book (cookbook la, hehee) and some fruit juice at hand, wow, life couldn't be more blissful! Sigh!

So..then, decided to cook a simple dinner of Chicken & Baby Spinach Curry. This is a thumbs-up recipe from my favorite curry cookbook '200 Curries by Sunil Vijayakumar'. If you follow my previous posts, you may have noticed that I've tried a few recipes from this cookbook. I've tried and tested the Chicken Makhani, Egg & Potato Curry and Lamb Briyani. If you are looking for a good curry book, I highly recommend that you get this one..you'll never regret it. All the recipes that I've tried from this cookbook turned up fabulously delicious! Let me share this particular dish recipe with you...

Ingredients:

1 tbsp sunflower oil

4 chicken breast, halved lengthways (i used whole chicken, cut into bite sizes)

1 onion, sliced

2 garlic cloves, chopped

1 green chili, chopped

4 cardamon pods, lightly crushed

1 tsp cumin seeds

1 tsp dried chili flakes

1 tsp ground ginger

1 tsp ground tumeric

250 g baby leaf spinach

300g tomatoes, chopped

150g natural yogurt

2 tbsp chopped fresh coriander

1. Heat oil in large nonstick saucepan or frying pan. Add the chicken, onion, garlic and chili and fry for 4-5 mins until the chicken begins to brown and the onion to soften.

2. Add the cardamon pods, cumin seeds, chili flakes, ginger and tumeric and continue to fry for 1 min.

3. Add the spinach to the pan, cook and cover until the spinach wilts, then stir in the tomatoes and simmer for 15 mins, removing the lid for the last 5 mins.

4. Stir in the yogurt and chopped coriander and serve with basmati rice.f (you can also serve wit any white rice).

Fabulous recipe! Do try this as it's so simple to cook. Bon Appetite!!

The next recipe I would love to try from this cookbook will be the Goan Pork Vindaloo...mmm..or maybe I should substitute with lamb? or chicken?...hmmm