Mudgeeraba Spices
Parsee Chicken & Spinach Curry Recipe
This delicious, medium heat curry is excellent cooked with yoghurt or alternatively with coconut cream. Delcious cooked with chicken, lamb or beef, with vegetables or potatoes. Fresh or frozen spinach can be used during the cooking process. This 250g jar will cook with approximately 8kg of meat, vegetables or seafood – 40 servings.
Ingredients
- 45g ghee
- 3 finely chopped medium onions
- 1/2 cup of fresh coriander
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1.25kg Chicken fillets cut into small pieces
- 3 tbsp Parsee Chicken & Spinach Curry Masala
- 300g Greek yoghurt or sour cream
- 500g boiled and drained or frozen spinach
- Salt to taste (approx. 1 tsp)
Method
- Heat ghee in pan. Fry the onion, coriander, ginger & garlic paste until soft.
- Add chicken & seal on high heat. Add Parsee Chicken and Spinach Curry Masala, fry on low with chicken until aromatic.
- Add yoghurt, bring to boil, cook on low, covered until chicken is tender.
- Salt to taste, stirring well until liquid has reduced.
- Add the pre-cooked & drained spinach/frozen spinach & cook through.
- If curry is watery, bring back to boil & cook with lid off, simmering until gravy has reduced.
- Serve hot with Kachumber.
- This curry can be cooked with lamb and roasted vegetables.
