This is a chicken dish is nutrient packed with the goodness of green leafy spinach and crunchy carrots, but there is no compromise in taste. This dish is apt for those non-veg lovers who have a less love for their veggies.
INGREDIENTS
Chicken - 1 pound, cut into medium size pieces
Spinach - 1 Bunch, roughly chopped
Carrot - 2 Big, cut into thick 1" pieces
Red Onion - 2 Big, thinly sliced
Tomato - 1, sliced
Ginger - 1" piece, crushed
Garlic -3-4 Big cloves, crushed
Green Chilli - 6-8 (according to taste), split lengthwise
Coriander powder - 2 tsp
Chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Black pepper powder - 1/2 tsp
Fennel powder - 1/2 tsp
Cinnamon stick - 1
Cardamom - 4-5
Cloves - 3-4
Ground nutmeg - 1/4 tsp
Oil - 3 Tbsp
Salt - to taste
METHOD
In a heavy based nonstick skillet heat oil. Lightly crush the cardamoms and clove. Add them to the heated oil along with cinnamon stick. When the aroma comes add the sliced onions and saute till translucent. Now add the crushed ginger and garlic (you can even make a ginger-garlic paste) and green chillies. Saute till they give out a pleasant smell. Now add the tomatoes and saute till the oil separates. Add the carrots mix well for 1 minute followed by the spinach. Once you add the spinach bring the heat to medium low and close the lid. Let it cook for 2-3 minutes. Now open the lid and add the coriander powder, chilli powder, turmeric powder, black pepper powder, fennel powder and salt. Mix them well. Now add the chicken pieces and mix all the vegetable masala paste together till all the pieces are well-coated. Adjust the spices and salt. If needed add a 1/2 cup of water. Also mix in the ground nutmeg. Now cover the lid and let the chicken cook till completely done. Once done remove the lid and stir together. If the curry is too watery let it evaporate till a semi-liquid consistency is attained. Enjoy with rice of your choice or chapati, naan etc.
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