If I find a new method or technique then I do update my recipes. This Chicken Karahi with Spinach is obviously not a recipe I grew up with. For this recipe I’ve had to try and test to see if the spices all work together. I love the way it turned out. It is very similar to the spices we use in cooking a normal South African Chicken Curry. The only difference is that you perhaps use more tomatoes and the use of yogurt, which we don’t use in South African curries. What is Chicken Karahi Chicken Karahi is typically a North Indian/Pakistani curry. For this Chicken Karahi with Spinach you can use chicken breasts or chicken on the bone. My kids prefer chicken breasts so it’s what I used to cook mine. The authentic Chicken Karahi does not include spinach but I added some just for that extra nutrition. What I love about this recipe is that it is so uncomplicated to cook. You can have dinner in under 30 minutes. It’s a rich, fragrant and spicy curry. There are probably a hundred different ways to cook this Chicken Karahi. My recipe is fairly simple to follow and it’s basic Indian spices that you need to cook this curry. The only unusual thing I used is the dried methi leaves. If you don’t have any you can just leave it out. It won’t make a big difference to the flavour. I have also seen some recipes call for as much as a cup of oil, no way am I using that much oil in my curries. Apparently this curry does need that extra oil. I tried to use a minimal amount of oil and I stuck to light olive oil just to lessen the guilt.
My personal preference for most curries is a good Naan Bread or Roti but you can always serve it with rice.
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