Hi, Ray here again.
Easily the biggest section of great Curry Focus curry recipes is for chicken curry recipes. I check out the new chicken curry recipes fairly often and saw that the Murghi Aur Palak (Chicken and Spinach) recipe arrived in April.
I decided to make the Chicken and Spinach curry despite it having a lot of ingredients (I usually steer clear of recipes with lots of ingredients).
All I had to but for the curry was the fresh spinach and chicken thighs.
On Sunday afternoon I went through my usual ritual of preparing the ingredients and this time I also made the yogurt mixture and spice paste before starting any cooking.
This curry takes longer to cook than the average chicken curry, about 70 minutes and I started to cook the meal an hour before the scheduled eating time.
Despite there being a lot of ingredients and cooking instructions, this is a very simple curry to cook. There are four distinct parts to making this curry – frying the onions and chicken thighs, cooking the chicken thoroughly, cooking the fresh spinach and finally mixing all of the ingredients together for the last cooking phase.
The dinner guests arrived bang on time and did not need to wait too long before sitting down to eat the curry.
The Murghi Aur Palak (Chicken and Spinach) curry was served on basmati rice and everybody quickly made the curry disappear (like magic). The curry had great flavours and textures to enjoy and the consensus was that this was one of the best curries that I’d made.
The chicken was very tasty and well cooked and, not surprisingly, everybody picked up the chicken bone to chew off all of the meat.
The Murghi Aur Palak (Chicken and Spinach) curry received a brilliant rating of 9 out of 10 with a heat rating of “Medium Hot”.
You really must check out this recipe for yourself if you love a great chicken curry – I’m confident that you won’t be disappointed.
