'***Reposting for event submission ***'
2 lb Boneless Chicken (cut into 1 inch cubes)
2 cups Spinach (Chopped)
2 tsp Ground Black pepper(adjust as per your spice preference)
1 large onion chopped (optional)
2 Tbsp Ginger + Garlic paste
2 tsp Coriander powder
1 Tbsp lime juice
Chilli powder as needed(I skipped it coz I love the flavor of black pepper and wanted it to spice up my curry :))
Use the ingredients listed for marinade and marinate the chicken. Refrigerate for about 30 mins or so. In a shallow wide pan, add oil and heat it. If using onions, add them in and let them cook until they turn golden brown. Then proceed on to adding the chicken to the pan. Add in the black pepper powder and stir. Let it cook while stirring lightly every few minutes.
Meanwhile in a separate pan, heat the oil.. add in the chopped spinach, add salt and let it cook.. let all the water evaporate. When the chicken is almost done, add in the cooked spinach and cook them both together until all the water (if any) evaporates. When the oil begins to separate, stir to mix it all well with the curry and turn off the heat.
Serve hot with Chapathi/Rice. Enjoy ! My 2 yr old loves it..and I love it coz its easy and I can often get him to eat a generous serving of spinach :)
Update: This recipe has been featured on KeyIngredient.com
This recipe goes to the Theme for the Month of September - Chicken hosted by Srilekha @ Me and My Kitchen
This goes to Divya's Think Spice ... Think Pepper event. This event series was initiated by Sunita..Follow this link for more information about the event on her blog.
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