Easy Chicken Spinach Curry with Fluffy Flatbreads: A Flavorful Fusion

Simple Chicken Spinach Curry with Easy Flatbreads: A Culinary Delight

Indulge in the aromatic flavors of Indian cuisine with this simple yet satisfying chicken spinach curry, paired with soft and fluffy flatbreads. This quick and easy recipe is perfect for busy weeknights or cozy weekend meals.

Ingredients for Chicken Spinach Curry:

- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1 (14.5-ounce) can coconut milk
- 1 (10-ounce) package frozen spinach, thawed and squeezed dry
- Salt and pepper to taste

Ingredients for Easy Flatbreads:

- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup plain yogurt
- 1/2 cup warm water

Instructions:

Chicken Spinach Curry:

1. In a large skillet, heat some oil over medium heat. Brown the chicken on all sides.
2. Add the onion and sauté until softened. Stir in the garlic and ginger and cook for another minute.
3. Add the cumin, coriander, turmeric, and red chili powder. Cook for 30 seconds, stirring constantly.
4. Pour in the coconut milk and bring to a boil. Reduce heat and simmer for 15 minutes, or until the chicken is cooked through.
5. Stir in the spinach, season with salt and pepper, and cook until heated through.

Easy Flatbreads:

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. Add the yogurt and warm water and mix until a soft dough forms.
3. Knead the dough for 5 minutes on a lightly floured surface.
4. Divide the dough into 4 equal portions and roll out into thin circles.
5. Heat a griddle or skillet over medium-high heat.
6. Cook the flatbreads for 1-2 minutes per side, or until golden brown and puffed up.

To Serve:

Serve the chicken spinach curry over warm flatbreads. Garnish with fresh cilantro or chopped green onions.

Tips:

- For a richer flavor, use homemade coconut milk instead of canned.
- If you don't have frozen spinach on hand, you can use 1 bunch of fresh spinach, chopped and wilted in the microwave.
- Adjust the amount of red chili powder to your desired level of spiciness.
- To make the flatbreads ahead of time, wrap them in plastic wrap and refrigerate for up to 3 days. Reheat in the microwave or oven before serving.