For the Love of Food

I got the idea to make this from a blog I follow called Project:Spice, the owner of this blog specializes in Indian/curry dishes. Last week I went to The House of Spice in Kensington Market to pick up everything I would need. I changed some of the ingredients because i didn’t have everything the recipes called for.

Ingredients

• 4tbsp Oil
• 2 large Onions chopped
  
• 1 can of tomatoes
  
• 5cm piece of ginger
• 5 garlic cloves
• 1tbsp paprika
• 1tbsp ground cumin
• 1tbsp ground coriander seed
• 1tbsp turmeric
• 3tbs of cilantro
  
• 1tbs garam masala
• 1tbs chili powder
  
• 1tbs salt
• ground pepper
• 1/4 of a green pepper
• veggie chicken breast / real chicken cubed
• water

1. add oil to medium heat and sauté onions until they are soft and light brown
2. put tomatoes, ginger and garlic into blender and blend until smooth, add the cooked onions and continue to blend
3. put this mixture into a large pan/pot or wok and simmer for 20 minutes (add water during the simmering process if necessary)
4. add turmeric, chili powder, cumin, paprika, ground coriander seed and stir, let simmer for a few minutes
5. in 2 small pans add the fake and real chicken cubes and a few ladels of the mixture and simmer until chicken is fully cooked
6. take 200 gram of the spinach and cook 1/2 of this down in large pan until wilted, this will take only a few minutes. transfer this into blender and puree.
7. take the green pepper, cilantro and a few tbsp of water and puree with the spinach, add this mixture to the simmering sauce
8. add the other 1/2 of the spinach to the sauce and fold in until wilted
9. add garam masala, salt and pepper to taste.

I added a few dashes of chili pepper to my dish to give it the additional kick it needed, served it on basmati rice.

Enjoy and thanks David for the idea