Chicken and Spinach Curry

1. 1
   prep · ~5 min

   Blanch and puree the spinach.

   1.Bring a pot of water to a rolling boil.

   2.Add spinach leaves and blanch for 2 minutes until wilted.

   3.Drain and immediately plunge into ice water to stop cooking.

   4.Drain again and blend into a smooth puree with 2 tbsp of water.
2. 2
   fry · ~4 min

   Brown the chicken.

   1.Heat 1 tablespoon oil in a large pan over medium-high heat.

   2.Add chicken pieces and sear for 3–4 minutes until lightly browned on all sides.

   3.Remove chicken from pan and set aside on a plate.

   TIPDon't overcrowd the pan—cook in batches if needed for a good sear.
3. 3
   saute · ~8 min

   Build the aromatic base.

   1.Add the remaining 1 tablespoon oil to the same pan over medium heat.

   2.Add chopped onion and cook until soft and golden, about 5–7 minutes.

   3.Add minced garlic and grated ginger, sauté for 1 minute until fragrant.

   4.Stir in cumin powder, coriander powder, turmeric powder, and red chili powder, cooking for 30 seconds.

   TIPKeep the heat medium—high heat burns the ground spices and makes them bitter.
4. 4
   simmer · ~8 min

   Simmer the curry base.

   1.Pour in the pureed tomatoes and cook until the oil begins to separate, about 4–5 minutes.

   2.Reduce heat to low, add the whisked yogurt one tablespoon at a time, stirring continuously.

   3.Add the spinach puree, water, and salt. Stir well and bring to a gentle simmer.
5. 5
   simmer · ~15 min

   Cook the chicken in the sauce.

   1.Return the browned chicken pieces to the pan along with any resting juices.

   2.Cover and simmer on low heat for 15 minutes, or until the chicken is cooked through and tender.

   3.Stir in garam masala and lemon juice. Adjust salt if needed.

   TIPIf the curry is too thick, add a splash of water to reach your preferred consistency.
6. 6
   garnish

   Garnish with fresh cilantro and serve hot.

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