High-Protein Chicken And Spinach Curry Recipe

About this recipe

A hearty and nutritious dinner option featuring tender chicken thighs and vibrant spinach in a flavorful curry, perfect for those seeking a high-protein meal.

Ingredients

• - Thomas Ridley Fresh British Chicken Thighs
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• - Cofresh Whole Green Chilli 350g
• 3 X 400G Garofalo Chopped Italian Tomatoes
• - Jalpur Red Chilli Powder Fine
• 100G Terre Exotique Winemaker'S Salt, 100G
• - Ktc Vegetable Oil
• 395G D'Aucy Chopped Spinach
• 50 g Dry Ginger | Sukku | Sonth | Chukku | Sonti | Onashunti Powder 50G

Instructions

1. 1. Heat 3 tablespoons of oil in a large pan over medium heat. Add 1 finely chopped onion, 2 minced garlic cloves, 1 teaspoon grated ginger, 1 finely chopped green chili, and 1/2 teaspoon red chili powder. Sauté until the onion is golden brown.
2. 2. Add 500 g chicken thighs to the pan and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
3. 3. Stir in 1 chopped tomato and cook for another 3-4 minutes until the tomato softens and blends into the mixture.
4. 4. Add 2 packages (about 500 g) of frozen spinach to the pan. Mix well and cook for 2-3 minutes.
5. 5. Transfer the mixture to a pressure cooker. Add 1 teaspoon salt and 1/2 cup water. Seal the lid and cook on high pressure for 5-7 minutes. Allow the pressure to release naturally.
6. 6. Open the pressure cooker and return the mixture to the pan. Cook over high heat for 3-5 minutes to reduce any excess liquid, stirring frequently.
7. 7. Serve the chicken and spinach curry hot over boiled rice for a complete meal.