Chicken Curry with Spinach and Fenugreek

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Appears in Cook's Illustrated January/February 1997

This curry features the warm fragrance and clear, intense flavors of cumin, coriander, and turmeric.

SERVES 4 to 6

TIME 1½ hours

WHY THIS RECIPE WORKS

For a deeply flavored curry, we sautéed onion and then added aromatic ginger and garlic with the chicken, ground spices, fenugreek, and tomatoes. We then added a jalapeño, spinach, and water and simmered until the chicken was fully cooked. ...

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