Serves 1
Directions
- 1Remove the paper from the chicken pieces.
- 2Cut the chicken pieces into smaller ones if necessary.
- 3Heat oil in a pan and add the chicken pieces.
- 4Brown the chicken on all sides.
- 5Remove the chicken from the pan and set aside.
- 6Slice one onion into thin rings.
- 7Add the sliced onions to the same pan and sauté until translucent.
- 8Add turmeric to the onions and stir well.
- 9Add tomato paste and mix until well combined.
- 10Pour water into the pan and stir, scraping any browned bits from the bottom.
- 11Return the browned chicken pieces to the pan with the sauce.
- 12Cover the pan with a lid and let it simmer.
- 13Wash the spinach thoroughly under running water.
- 14Finely chop another onion.
- 15Heat oil in a separate pan and sauté the chopped onions until golden.
- 16Add minced garlic to the onions and continue to sauté.
- 17Add tomato paste and mix into the onion and garlic mixture.
- 18Add the washed spinach to the pan and cook until it wilts and is well combined with the other ingredients.
- 19Add some red colored oil to the spinach and mix.
- 20Add the spinach mixture to the chicken curry.
- 21Stir everything together to combine the flavors.
- 22Add more red oil to the curry.
- 23Wash the rice thoroughly in a bowl until the water runs clear.
- 24Add oil to the rice.
- 25Add a small amount of water to the base of a pot and add red-colored oil.
- 26Add rice to the pot, ensuring it is evenly distributed over the oil.
- 27Cook the rice until it forms a crispy bottom (tahdig).
- 28Serve the chicken spinach curry alongside the crispy rice.
- 29Optionally, serve some of the spinach stew in a separate small bowl.
Ingredients
- chicken
- oil
- 1 unit white onion
- turmeric
- tomato paste
- water
- spinach
- garlic
- rice
Equipment
cutting boardknifefrying pantongspot with lidstrainerbowlspoon
Tips
- Blacked Chicken Curry Tips
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