Curry! Sort of.

Jill Posted in Recipes
0

I was feeling creative in the kitchen tonight, and I had some limp spinach that desperately needed to be used.  I hate throwing things away.  I had planned on making curry for dinner, so I’m combined the two.  I put the spinach in the blender with some plain yogurt and used that to color the dish.  Here’s the recipe I came up with.  (I’m writing measurements to the best of my knowledge, but this may need to be tweaked because I didn’t measure as I cooked.)  Oh, and if you’re looking at the title and thinking, “No way!” it may help to know that my spinach-hating kids rated it 4 1/2 out of 5 stars. :)  [Picture coming soon!]

Chicken Spinach Curry

Ingredients:

  • oil
  • 1/2 onion, chopped
  • 3 cloves garlic, minced
  • 2 tbsp curry powder (possibly more?)
  • 1-2 tsp chili powder (add more if you like heat)
  • 1/2 tsp turmeric
  • 2-4 tsp salt (not sure how much since I just added as I went along)
  • 2 chicken breasts, diced
  • 1 large potato, diced (I dice them small so they cook faster)
  • 1 large carrot, diced (same here, dice them small)
  • 1-2 cups fresh spinach, roughly chopped
  • 1 1/2 (or 2) cups plain yogurt
  • 1-2 tbsp butter, softened
  • 3 tbsp flour
  • 1-3 tbsp water

Directions:

Saute onions, garlic, and spices in a little oil until onions are translucent.  Add chicken.  (You may want to add a little water as you cook.)  When the outsides are no longer pink add the carrots for a few minutes.  Add potatoes and a little more water, and don’t forget to add some salt.  Cover and simmer over medium heat until potatoes are soft, 5-10 minutes.

While potatoes are simmering, blend the yogurt, spinach, butter and flour in a blender.  When potatoes are soft, add spinach/yogurt mixture to the curry mixture.  Heat thoroughly.  Add some water or yogurt if it’s too thick.

- Jill