Spinach Chicken Curry

I cook chicken very rarely as we prefer to be vegetarian. This time we wanted to eat chicken but I was bored of the same kind of preparation and thought to try something different. Then I remembered I had got Spinach also from the grocery that day, so just wanted to try a green chicken with lot of spices. I wanted to make it a very simple dinner to enjoy the taste of chicken and this curry came out so yummy, and along with the simple rasam, it was heaven.

Preparation Time: 30 minutes (Excluding the marination time)

Ingredients:
Chicken - 1.25 pounds
Curd - 3 tablespoon
Onion - 2 medium sized

G

reen chillies - 4 split vertically

Oil - 5 -6 tablespoon

For Paste:
Spinach leaves - 15
Pepper - 1 teaspoon
red chilly powder - 2 tablespoon
coriander powder - 2 tablespoon
cumin seeds - 1 tablespoon
Garam masala powder - 1 teaspoon
Salt - to taste
Turmeric powder - 1 teaspoon
Ginger garlic paste - 1 tablespoon

For Powder
Curry leaves - 6-7
Fenugreek seeds - 1/2 tablespoon
Cumin seeds - 1 tablespoon
pepper - 1/2 tablespoon

Preparation:

1. Cut chicken into medium cubes and wash it thoroughly and drain the water completely and puncture randomly with fork to help the marination get into the chicken as it soaks.
2. Make a fine paste with the ingredients mentioned to grind.
3. Marinate the chicken with the ground paste and curd for minimum 30 minutes.
4. Cut onions finely into thin pieces length wise.
5. Heat oil in a pan and add onions and fry until it turns transparent, add the green chillies and fry for another one minute.
6. Now add the marinated chicken and sprinkle handful of water and stir well .
7. Cook the chicken in medium flame for next 15-20 minutes and stir occasionally to cook evenly.
8. Meanwhile dry fry and make a coarse paste of the ingredients given for powder.
9. Sprinkle the powder over the chicken and mix well and cook for another 5 minutes.

Garnish with coriander leaves. Yummy yummy Spinach Chicken Curry is ready to heat. You can serve it hot with Rotis/Rice