I made this dish last week, and it turned out to be really yummy! I am still doing the Paleo diet for the most part (read about here)...and this is definitely a Paleo friendly recipe. And it is FULL of flavor. I've never cooked Indian food before, so this was a first, but John and I both really loved it!
There were a couple ingredients that are listed below that I didn't use... (fenugreek seeds and tumeric), mainly because I didn't have them and didn't want to spend $6 on a bottle of something that I only needed a 1/2 teaspoon of.....BUT if you have them, use them! Also it called for boned and skinned chicken thighs, which I did buy, but I'm sure you could use whatever chicken you have handy.
Ok, here it is:
|via my Instagram|
North Indian Style Chicken
(adapted from 30 days of Paleo)
3 tablespoons canola oil
1/2 teaspoon fenugreek seeds (optional)
1/2 teaspoon turmeric (optional)
1/2 teaspoon cayenne
1 large onion, chopped
8 ounces cremini or button mushrooms, quartered
2-in. piece fresh ginger
4 large garlic cloves
2 teaspoons each ground coriander and cumin
2 teaspoons kosher salt
1 1/2 pounds boned, skinned chicken thighs, cut into 1-in. chunks (or chicken breasts)
1 cup diced canned tomatoes
1 pound baby spinach
1/4 bunch cilantro
1 tablespoon fresh lemon juice
1. In a 6- to 8-qt. pot, heat oil over medium-high heat. Add fenugreek seeds (if using); sizzle 2 seconds, then stir in onion and mushrooms and cook, stirring often, until lightly browned, 5 to 7 minutes. Meanwhile, mince garlic and ginger.
2. Add ginger, garlic, turmeric, cayenne, coriander, cumin, and salt to pot; sizzle a few seconds. Add chicken and cook, stirring often, 3 minutes, or until no longer pink on the outside. Add tomatoes and simmer, covered, 8 minutes.
3. Stir in spinach and simmer, covered, until wilted, about 3 minutes. Meanwhile, chop enough cilantro leaves and tender stems to yield 1 cup. Stir into pot, along with lemon juice.