Chicken & Spinach Curry

If you are confused from the title, rest assured this is still a vegetarian blog. Today's recipe is made of meat-free 'Chicken' (I used Gardein brand) and meaty mushrooms in a creamy and rich green spinach gravy. Even with meaty, creamy and rich in the description of the dish, this happens to be a Vegan dish that tastes amazing.

I've been meaning to make this dish from Vaishali's (Holycow Vegan) blog for a long time now. "Cooking with Greens" theme for BM and choosing a combo with a gravy dish, finally made that happen. 

Chicken & Spinach Curry
If you are confused from the title, rest assured this is still a vegetarian blog. Today's recipe is made of meat-free 'Chicken' (I used Gardein brand) and meaty mushrooms in a creamy and rich green spinach gravy. Even with meaty, creamy and rich in the description of the dish, this happens to be a V...

Chicken & Spinach Curry

Summary

Rate it!0050
  • Coursemain course
  • Cuisineindian
  • Yield4 servings 4 serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time20 minutesPT0H20M
  • Total Time50 minutesPT0H50M

Ingredients

Chicken pieces (package has 4 pieces), cubed
2
Mushrooms - cubed
2 cups
Spinach - frozen, thawed in the microwave and ground to a paste (use about 4-5 cups if using fresh spinach, microwave with little bit of water and then grind to a smooth paste)
2 cups
Onion - medium, finely chopped
1
Tomato puree
1cup
Almond butter (or soak 1/3 cup of almonds/ cashews in hot water for 2 hours and grind to a smooth paste)
3tbsps
Ginger + garlic paste
1tsp
Ground Cumin
½tsp
Ground Coriander
1tsp
Red chili powder (or to taste)
1tsp
Garam Masala
½tsp
Turmeric
½tsp
Cumin seeds
1tsp
Lemon juice
1tbsp
Salt
to taste

Steps

  1. Heat 1tbsp oil in a saute pan; add cumin seeds and once they splutter, add onions and saute until lightly browned around the edges.
  2. Add turmeric and g+g paste and cook for another minute.
  3. Next stir in the tomato puree along with all the dry masalas and salt. Cook covered on medium-low flame until tomatoes turn darker and oil start to ooze out around the edges.
  4. Add the chopped mushrooms, mix well; cover and cook until the mushrooms are tender, about 4-5 minutes.
  5. Next add the chopped chicken and cook until heated through, about 3-4 minutes.
  6. Add the spinach puree and cook covered until completely cooked.
  7. Stir in the almond butter (paste) and cook for about 3-4 minutes. Add water at this stage to get to the desired consistency.
  8. Check seasonings, squeeze the lemon juice and the curry is ready to serve.
Chicken & Spinach Curry

I paired the curry with Quinoa & Basmati Pilaf, another recipe that's been on my to-make list for a while. This recipe is from "Big Vegan" cookbook by Robin Asbell.

If you are confused from the title, rest assured this is still a vegetarian blog. Today's recipe is made of meat-free 'Chicken' (I used Gardein brand) and meaty mushrooms in a creamy and rich green spinach gravy. Even with meaty, creamy and rich in the description of the dish, this happens to be a V...

Quinoa & Basmati Pilaf:

Summary

Rate it!0050
  • Coursemain course
  • Cuisineindian
  • Yield4 servings 4 serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time10 minutesPT0H10M
  • Total Time40 minutesPT0H40M

Ingredients

Quinoa - thoroughly rinsed and drained
½cup
Basmati rice - thoroughly rinsed and drained
½cup
Onion - small, chopped
1
Shah jeera
1tsp
Salt & Pepper
to taste

Steps

  1. Heat 2tsp oil in a medium sauce pan; add shah jeera and once the seeds start to splutter, add onions and cook until translucent, about 4 minutes.
  2. Add quinoa and basmatic rice to onions and cook on medium-high flame, stirring constantly until lightly toasted, about 3-4 minutes.
  3. Add 2¼ cups of water, salt and pepper and bring the mixture to a boil; lower the heat to medium-low and cook covered for 15-20 minutes or until all the water is absorbed and grains are cooked through. Set aside for at least 10 minutes before fluffing the pilaf.
  • Enjoy with your favorite side.
Chicken & Spinach Curry

Let's check out what my fellow marathoners have cooked up for Day 3 of BM# 19.

Chicken & Spinach Curry
Similar Posts