Chicken, Tomato and Spinach Curry
Indian-inspired
Keep the spinach ready before you start reducing the tomato sauce. Fresh leaves look bulky at first and shrink quickly, so add them in handfuls to judge how much fits your pan.
- Servings (recipe yield)
- 4 servings
- Prep time
- Not provided
- Cook time
- Not provided
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Timing information was not provided by the recipe source.
Ingredients
- 1 lb boneless chicken breast, diced
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 can (28 oz) crushed tomatoes
- 5 oz fresh spinach
- 1–2 tbsp curry powder
- to taste red chili or chili flakes
- to taste salt
Instructions
- Soften the onion in oil over medium heat. Add the chicken and turn the pieces until they are lightly browned.
- Stir in the curry powder and chili for about 30 seconds. Add the tomatoes and bring the sauce to a gentle simmer.
- Simmer until the sauce thickens and the chicken reaches 165°F (74°C). Stir in the spinach in handfuls until wilted, then season and serve.
Source: Public Domain Recipes · luke-goule · Recipe source · Public-domain source license