This simple weeknight curry is quick to
pull together, taking about as much time as
it takes to cook a pot of rice. It comes from
Fareen Jadavji Jessa, aka Food Mamma. Her
food blog, foodmamma.com, celebrates food
and family – especially her three-year-old
son, Qais, and husband Shamshir.
Ingredients:
canola or vegetable oil, for cooking
3 chicken breasts, cubed
1/2 lb (250 g) baby spinach
3 tbsp (45 ml) crushed tomatoes
2 tsp (10 ml) tomato paste
3 tbsp (45 ml)
fried onions (optional)
1–2 garlic cloves, crushed
1 tsp (5 ml) grated fresh ginger
1/2 tsp (2 ml) coriander
1/2 tsp (2 ml) cumin
1/4 tsp (1 ml) turmeric
1/2 tsp (2 ml) salt
1/4 cup (60 ml) water
coriander, for garnish (optional)
Directions:
1. In a large skillet set over mediumhigh
heat, saute
the chicken in a drizzle of oil until opaque. Add
the spinach and continue cooking until chicken is
cooked through and the spinach has wilted.
2. Add the tomatoes, tomato paste, onions and
spices and cook for a few minutes. Add water
and let simmer for 10 minutes. Serve with rice
or naan.
Serves 2-4.
Originally published in ParentsCanada magazine, November 2012.
