Name: Spiced Pakistani-Style Chicken Curry with Bell Pepper, Spinach & Rice
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 (142 g) pkg baby spinach; 1 ½ cups basmati rice; 710 ml chicken or vegetable broth; 1.36 kg chicken thighs, boneless skinless; 1 small bunch cilantro; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 3 limes; 3 red bell peppers; 3 (213 ml) cans tomato sauce; 3 medium yellow onions; black pepper; chili powder; cinnamon, ground; coriander, ground; cumin, ground; extra virgin olive oil; paprika; salt; turmeric, ground

Spiced Pakistani-Style Chicken Curry with Bell Pepper, Spinach & RiceSpiced Pakistani-Style Chicken Curry with Bell Pepper, Spinach & Rice — a 45-minute dinner recipe with 20 ingredients, serving 6.Ingredients

3 (142 g) pkg baby spinach

1 ½ cups basmati rice

710 ml chicken or vegetable broth

1.36 kg chicken thighs, boneless skinless

1 small bunch cilantro

6 cloves garlic

3 (2 ½ cm) pieces ginger root

3 limes

3 red bell peppers

3 (213 ml) cans tomato sauce

3 medium yellow onions

black pepper

chili powder

cinnamon, ground

coriander, ground

cumin, ground

extra virgin olive oil

paprika

salt

turmeric, ground

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add broth and bring the mixture to a boil over high heat.

Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

While the rice cooks, juice the limes into a large bowl. Add spices and stir to combine the marinade.

Pat the chicken dry with paper towels and cut into bite-size pieces. Add to the bowl with the marinade and stir to combine; set aside.

Using a clean cutting board, peel and mince ginger and garlic.

Peel and small dice onions.

Preheat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add ginger, garlic, and onion; cook, stirring often, until onion is soft, 4-5 minutes.

Add chicken to the pot and cook, stirring occasionally, until partially cooked through, 5-6 minutes.

Meanwhile, trim, seed, and medium dice bell peppers.

Add bell peppers, tomato sauce, and water to the pot. Stir to combine and bring to a boil over high. Once boiling, reduce heat to medium-low; simmer, stirring occasionally, until chicken is cooked through, about 20 minutes.

Meanwhile, shave cilantro leaves off the stems; discard stems and mince the leaves.

When the chicken is done, remove from heat. Stir handfuls of spinach into the pot, waiting for the spinach to wilt slightly before adding the next handful. Add half the cilantro (reserving the rest for garnish) and stir to combine.

To serve, divide rice and chicken curry between bowls. Top with reserved cilantro and enjoy!

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