Chicken And Spinach Coconut Curry With Jeera Rice Recipe

About this recipe

A flavorful medium-spiced chicken and spinach curry cooked in creamy coconut milk and served with aromatic jeera rice, perfect for an advanced home chef.

Ingredients

• 250 ml Coconut Milk
• 500 ml Water
• Pcs Chings Masala Chicken Chilli
• 1 kg Spinach
• - Onion
• 250g Garlic
• 250g Ginger
• 250g Green Chilli
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 100g Garam Masala
• 500 g Rice
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil
• 10G Salt
• 250g Coriander

Instructions

1. Step 1: Heat 1 tablespoon of oil in a large pan. Add cumin seeds and let them splutter.
2. Step 2: Add chopped onions, garlic, and ginger. Sauté until golden brown.
3. Step 3: Add turmeric powder, coriander powder, and green chilies. Stir and cook for 1 minute.
4. Step 4: Add the chicken pieces and cook until lightly browned on all sides.
5. Step 5: Add chopped spinach and stir until wilted.
6. Step 6: Pour in the coconut milk and water. Mix well, cover, and simmer for 15 minutes.
7. Step 7: Add garam masala and salt to taste. Cook uncovered for another 5 minutes until the curry thickens.
8. Step 8: Heat the remaining 1 tablespoon of oil in a separate pan. Add 1 teaspoon of cumin seeds and let them splutter.
9. Step 9: Add cooked rice and gently mix until the rice is coated with the cumin-infused oil. Cook for 2 minutes.
10. Step 10: Serve the curry hot, garnished with fresh coriander leaves, alongside the jeera rice.