Karahi de poulet aux épinards

Ingrédients

• 500 gram chicken breasts/about 4 breasts
• 4 tbsp vegetable oil or light olive oil
• 1 onion (finely chopped)
• 3 large roma tomatoes (blanched and chopped)
• 1 tbsp ginger/garlic paste
• 1 tbsp tomato paste
• 2 tspn kashmiri chilli powder
• 1 tbsp masala ((optional))
• 1 tspn ground coriander
• 1&1/2 tspn ground cumin
• 1/4 tspn turmeric
• 1 tspn garam masala
• 1 tspn dried methi leaves ((optional))
• 2 tbsp yogurt
• 2 green chillies
• 2 cups baby spinach
• 1 tbsp coriander leaves (chopped)
• 1/2 cup water
• dash of lemon juice

Préparation

1. 1

   Cut chicken breasts into large cubes

2. 2

   Heat oil in a large pan on medium heat. Add the onion and sauté until they are slightly brown

3. 3

   Add the ginger/garlic paste and fry for a minute

4. 4

   Add the chicken and fry until it has turned white

5. 5

   Add the tomatoes. Cover and cook until the tomatoes are cooked, about 5 minutes

6. 6

   Add the spices, chilli powder, masala, cumin, coriander, turmeric and dried methi leaves. Cook for 5 minutes

7. 7

   Add the yogurt and tomato paste together with one chopped chilli. Season with salt. Cook for a minute. Add the water. Cover and simmer for about 15 minutes

8. 8

   Add the garam masala and spinach and cook just until the spinach wilts. Add the coriander, another chopped chilli (if you prefer) and a dash of lemon juice.

9. 9

   Serve hot