Israeli Chicken Curry with Spinach

Here’s a really delicious chicken meal adapted from a great recipe sent to us from Donna Frederick.

We used it as the main course for our Friday night Shabbat meal and it was a big hit with everyone.  Living in Israel, our family likes it a bit spicier, so experiment with the amounts of hot paprika and hot peppers. We like it served over brown rice.

Ingredients:

•  1 1/2 tsp. turmeric
• 1 1/2 tsp. cumin
• 1 1/2 tsp. curry
• 1 – 1 1/2 tsp. hot paprika
• 2 tsp. table salt
• 1/2 tsp. black pepper
• 1 large chicken cut into 8 pieces
• 4 Tbsp. Galilee Green olive oil
• 1 small onion, chopped
• 2 tsp. minced fresh ginger
• 1 small jalapeno pepper, seeded and chopped (optional-adds real heat)
• 2 cloves garlic, minced
• 3 fresh tomatoes, seeded and chopped (could use drained canned diced tomatoes)
• 1 14oz. can coconut milk
• 2 cups of frozen spinach (defrosted)

Directions:

1. Stir together the turmeric, cumin, curry, hot paprika (use less for less heat), salt and pepper in a wide, shallow bowl or plate.
2. Pat chicken dry. Press chicken pieces in to the spice mixture to coat.
3. Heat two tbsp of the olive oil in a large skillet over medium heat.
4.  Add chicken pieces to the skillet and cook, turning once, until browned, 6-8 minutes.
5. Remove chicken to a baking dish.
6. Heat remaining 2 Tbsp. oil in same skillet.
7. Cook onion, ginger, jalapenos and garlic until onion is soft, about 5 minutes.
8. Add tomatoes and cook, stirring, until tomatoes are softened.
9. Stir in coconut milk and bring to a simmer.
10. Add spinach and cook until spinach is hot and well distributed.
11. Pour mixture over the chicken in the baking dish.
12. Bake at 350 degrees for 45 minutes occasionally basting.

Chicken tastes better with Galilee Green Olive Oil

See Plans and Prices