Chicken Curry with Spinach and Fenugreek | America's Test Kitchen

Name: Chicken Curry with Spinach and Fenugreek | America's Test Kitchen
Total time: 90 min
Ingredients: 1/4 cup vegetable oil (or canola oil); 1 medium onion, sliced thin; 4 large cloves garlic, pureed; 1 1/2 inch piece fresh ginger, peeled and pureed; 6 chicken thighs, skinned; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon ground turmeric; 1/2 teaspoon fenugreek; 1/2 teaspoon table salt plus more to taste; 3 plum tomatoes, chopped, plus 1 tablespoon juice, or 2/3 cup crushed tomatoes; 2 bunches spinach (1 1/2 pounds), stemmed, thoroughly washed, and chopped coarse; 1 jalapeño chile, stemmed and cut in half through the stem end; 4 medium boiling potatoes, peeled and cut into 3/4-inch cubes (about 2 cups); 2 - 4 tablespoons chopped fresh cilantro leaves

www.americastestkitchen.com

This curry features the warm fragrance and clear, intense flavors of cumin, coriander, and turmeric.

Keywords

Indian
Asia
Fruits & Vegetables
Vegetables
Potatoes
Poultry
Chicken
Main Courses

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Ingredients

1/4 cup vegetable oil (or canola oil)
1 medium onion, sliced thin
4 large cloves garlic, pureed
1 1/2 inch piece fresh ginger, peeled and pureed
6 chicken thighs, skinned
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1/2 teaspoon fenugreek
1/2 teaspoon table salt plus more to taste
3 plum tomatoes, chopped, plus 1 tablespoon juice, or 2/3 cup crushed tomatoes
2 bunches spinach (1 1/2 pounds), stemmed, thoroughly washed, and chopped coarse
1 jalapeño chile, stemmed and cut in half through the stem end
4 medium boiling potatoes, peeled and cut into 3/4-inch cubes (about 2 cups)
2 - 4 tablespoons chopped fresh cilantro leaves