- Cuisine: Indian
- Language: English
- Course: Dinner
- Skill Level: Not too tricky
- Protein Group: Poultry
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- Prep Time : 10m
- Cook Time : 25m
- Ready In : 35m
- ginger: 1″ piece
- garlic: 2-3 cloves
- vegetables: your recommendations, e.g., chopped spinach, green onions
- chicken breast boneless
- spices: sea salt, turmeric (¼ tsp), coriander powder (¼ tsp), red chilli powder (¼ tsp), garam masala (¼ tsp)
Wash & chop the chicken breast to small pieces.
Wash & chop the spinach.
Put a pan on slow flame, add ginger and garlic paste. Add chopped spring onions. Stir for a few minutes.
Add spinach and allow to cook for another 2-3 minutes with the lid on the pan.
Add the chicken (shredded into small pieces). Add spices: turmeric, rock salt, coriander powder, garam masala, red chilli powder. (May even add a green chili if fond of spices). Allow to cook for 20-25 minutes on slow flame. (In case using a pressure cooker- you may allow 2 whistles and then let it be on slow flame for 5 minutes).
Serve hot with rye bread or rye chapatti
- chicken breast, garlic, ginger, spinach