Moghalai-Style Chicken
I am delighted to add Moghalai-Style Chicken to my repertoire! This fantastic curry, which I found in 660 Curries by Raghavan Iyer, is so simple. In fact, I was amazed that it delivered so much flavor for so little effort. It is a mixture of sweet and spicy, and the almonds add just the right amount of crunch.
Serving the curry over rice, I found that it makes 5 – 6 servings. You could cut the recipe in half, but I recommend making the whole thing because it reheats beautifully.
Moghalai-Style Chicken is a quick, easy, and very tasty recipe for this busy holiday season. If you enjoy Indian flavors, I think you will love it!
a
a
Moghalai-Style Chicken
(Adapted from a recipe in 660 Curries, by Raghavan Iyer)
I used chicken breasts, but I think boneless skinless chicken thighs would also work beautifully in this recipe. You can substitute 8 ounces of fresh spinach leaves, well washed and finely chopped, but the frozen spinach was so easy and worked great!
a
Serves 5 – 6
a
1 tablespoon garam masala
2 teaspoons coarse kosher or sea salt
½ teaspoon cayenne
½ teaspoon ground turmeric
a
¼ cup oil (I used light olive oil)
1 large red onion, finely chopped
½ cup golden raisins
½ cup slivered blanched almonds
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 package (8 – 10 ounces) frozen chopped spinach, thawed (no need to drain)
½ cup water
a
Steamed rice for serving (optional)
a
1. Stir the garam masala, salt, cayenne and turmeric together in a small bowl so they are ready to go when needed.
2. Heat the oil in a large skillet over medium heat.
3. Add the onion, raisins, and almonds. Cook, stirring occasionally, for about 15 – 20 minutes, until they’re starting to brown and the raisins are plump.
Onion, raisins, and almonds added to the pan
a
onions, raisins, and almonds after about 20 minutes
a
4. Add the chicken, and cook, stirring occasionally, for about 8 minutes.
a
5. Add the spices, and cook for about 30 seconds.
a
6. Stir in the spinach and water. Bring to a boil. Reduce heat so it is simmering; cover and cook for about 10 minutes, or until the chicken is done.
a
7. Serve over steamed rice.
Simple and delicious. I am always trying to add more spinach to my diet, and this seems like a great way to do it! Thank you for sharing this with me. It looks perfect for a winter evening.
It’s a great way to add spinach, Monet!
I am always up for trying a new curry! This looks and sounds so lovely!
Thank you, Beth! I love the fact that you can get complex flavors so easily!
This recipe does sound simple and looks delicious!
Thanks, Eliot!
This does look good, I like to make stuff like this when the girls aren’t around. Wanted to wish you and your family Merry Christmas.
-Gina-
Thanks, Gina! A very Merry Christmas to you and your family, too!
I love curries and am always on the lookout for new recipes to try. This sounds wonderful with the spinach.
Such a beautiful way to use spinach! Love it!
This is one of my favorite recipes from 660 curries. I love that cookbook.