Lean Chicken & Spinach Curry with Brown Rice
A comforting and protein-packed Indian chicken curry made with tender chicken breast and fresh spinach, simmered in a light, aromatic tomato-onion gravy. Served with wholesome brown rice for a balanced meal.
Ingredients
- Chicken Breast180 g
- Brown Rice80 g
- Spinach150 g
- Onion75 g
- Tomato100 g
- Garlic5 g
- Oil7 g
- Salt2 g
- Ginger10 g
- Cilantro5 g
- Turmeric Powder2 g
- Cumin Powder2 g
- Coriander Powder2 g
- Garam Masala1 g
- Water200 ml
Instructions
- 1Step 1
Rinse brown rice thoroughly. In a small pot, combine brown rice with 160ml water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until water is absorbed. (Start this first to cook simultaneously).
- 2Step 2
Dice chicken breast into 1-inch pieces. Chop the onion, tomato, and spinach. Grate the ginger and garlic.
- 3Step 3
Heat oil in a medium pan or pot over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.
- 4Step 4
Add grated ginger and garlic, sauté for 1 minute until fragrant.
- 5Step 5
Stir in turmeric powder, cumin powder, and coriander powder. Cook for 30 seconds until aromatic.
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