Palak_Chiken/spinach chicken curry

Ingredients:
Chicken drumsticks and thighs - 1 kg
Garlic - 4 cloves
Ginger - 2 inch
Onions - 2 large
Tomatoes - 3 large
Tomato puree - 2 tsp
Spinach - 500g fresh
bay leaf - 1 large
cinnamon - 1 inch stick
chilli powder - 1 tsp
turmeric powder - Half tsp
cumin powder - 1 tsp
coriander powder - 1 tsp
garam masala - Half tsp
oil - 2 tbsp flavourless
white sugar - Half tsp
Salt to taste

Method:
* Chop the onions roughly and mince finely the ginger and garlic.
* Chop the Spinach roughly and keep it aside.
* In a pan, bring the oil to heat on high and when it hot add in the bay leaf, cinnamon and sugar.
* As the sugar caramelises within seconds, chuck in the chopped onions and stir viciously for five minutes.
* Next add the ginger garlic and fry for another five minutes until the whole mixture turns a dark shade of gold.
* Then chuck in all spice powders apart from the garam masala and fry for another five minutes.
* If the spices start getting stuck to the bottom of the pot, add a little hot water and scrape off.
* Now, roughly chop the tomatoes and add them to the pot along with the puree. As the tomatoes disintegrate, throw in the chicken thighs and drumsticks and mix the whole lot into the masala to brown evenly.
* Then add roughly chopped spinach.
* Then add half a cup of hot water, lower the heat to medium and cook for 20 minutes to half an hour covered, stirring every five minutes, until the chicken is cooked.
* When the chicken and spinach is done, add garam masala and salt to taste and simmer for a final five minutes until oil floats to the surface.
* Enjoy with rotis someone else prepared or a big bowl of steaming hot Basmati rice.


Note: This is I got it from one of the bloggs.

MythiliThiyagu