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Bebe's Chicken Stew with Spinach and Potatoes

Contributed By: Veronica | See all of Veronica's recipes
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Active Time:  20 Minutes
Total Time:  40 Minutes
  4 Servings
Your family will love this fragrant curry from my mother-in-law's Punjabi (north-Indiann) kitchen. She used turmeric, cumin seed and coriander seed rather than curry powder ( and you can too, if you have them.) It's so easy and fast you'll make it often.
2 tablespoons canola or olive oil, or more if needed
2 medium onions, chopped
3 cloves garlic, minced
2-inch piece fresh ginger root, peeled
1 tablespoon curry powder
1 small can tomato sauce
2 -2 1/2 lbs. chicken thighs, skinned
Salt and black/red pepper to taste
2 potatoes, peeled and cubed
1 bag baby spinach, or one package thawed
1 teaspoon garam masala (optional)
Bebe's Chicken Stew with Spinach and Potatoes Recipe at
Saute the onions until transparent in a large wok or heavy-bottomed pot. Add the garlic and then grate the ginger and stir into the onions. Saute until golden brown.

Add the curry powder and sauté a minute more. Add the tomato sauce, chicken, salt and pepper and sauté until completely mixed. Cover and cook over medium heat for ten minutes. Add the cubed potatoes. Cover and cook for 10 more minutes.

Stir and add the spinach, a little at a time until all is mixed in. Cover and cook for 10-15 minutes over lower heat until chicken and potatoes are done. Stir in the garam masala and serve with rice or naan bread.

Date Added: 04/06/2010
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