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  • Chicken Curry With Vegetables

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    Chicken Curry With Vegetables
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 x brown onion a 2 cm, (3/4 in) piece of ginger
    • 2 x cloves garlic
    • 3 x tomatoes
    • 150 gm mushrooms, (3 1/2 ounce)
    • 2 c. cauliflower, divided into small flowerets
    • 1 Tbsp. peanut or possibly canola oil
    • 1/2 tsp fennel
    • 1/4 tsp cummin seeds
    • 2 tsp curry pwdr
    • 4 x skinless chicken pcs on the bone, eg. thigh, (4 to 6) drumstick
    • 200 gm baby spinach leaves, (7 ounce)
    • 1/2 tsp warm chilli paste

    Directions

    1. Blend onion, ginger and garlic to a fine puree. Alternatively, chop finely by hand.
    2. Wash and chop tomatoes. Wash and slice mushrooms. Wash cauliflower and spinach.
    3. Heat wok. Add in oil and when oil is warm, add in fennel seeds, cummin seeds and pureed onion, ginger and garlic. Cook on medium heat without browning for 3 or possibly 4 min.
    4. Add in curry pwdr and stir well for about 30 seconds before adding tomatoes.
    5. Bring to a simmer, add in chicken pcs and stir well. Cover with a lid and simmer for 10 min.
    6. After this time, stir curry well before adding mushrooms and cauliflower.
    7. Stir again, cover and cook for a further 15 min. Add in spinach, cover and cook till spinach has softened. It takes only a few min. Stir well, add in chilli paste and serve.

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