Here’s a delicious recipe I found for Indian Spiced Chicken. Also, keep reading to see the recipe for sautéed spinach and chickpeas. These go wonderfully together.
For the Marinade:
About 12 Cardamon pods – crack them with the side of your chef’s knife
1 TB curry powder
1 TB sweet paprika
1 tsp. coriander
½ tsp. chili flakes
1 cup yogurt (plain)
3 cloves pressed garlic
1 inch grated ginger
2 TB honey
2 pinches of salt
10 grinds fresh cracked pepper
Mix the ingredients together in a large bowl.
Next you’ll need 4 chicken breasts (boneless, skinless)—cut them down the middle then into rough chunks. Add to marinade. Mix until chicken is completely covered. Cover with plastic wrap then chill until ready to use (can make a day ahead of time).
To make:
Dice one onion. In 2 TB vegetable oil, cook the onions in a skillet over medium heat. Add 3 Tablespoons tomato paste and stir. Add 2 cups half and half to the tomato paste mixture then stir. Cook until warmed and combined. Add the marinated chicken (let it come to room temperature) to this mixture and cook for 15 minutes.
Spinach and Chick Peas:
To make this recipe:
Defrost 2 (10 ounces each) boxes defrosted frozen spinach (Place in microwave for about 2 minutes).
In a skillet, add 3 TB vegetable oil. Add 1 large, diced onion, salt, and pepper. Add 2 cloves chopped garlic. Let them cook until soft.
In a bowl, add 1 TB curry, 1 TB cinnamon, 1 tsp. coriander, 1/8 tsp. cloves, ¼ tsp. cayenne pepper. Add to onions and garlic and mix. This will toast the spices and make their fragrance pop.
Add 1-cup plain yogurt to the onion mixture. Add ¾ cup half and half, defrosted spinach, and 1 (15 ounce) can drained and rinsed chickpeas. Bring to a simmer and let the flavors come together.
Try this, too!
Two Easy Curry Recipes