Chicken Curry With Coconut Milk And Greek Yogurt

• 2 tablespoons peanut oil
• boneless chicken cut into cubes
• 2 onions or shallots, chopped coarsely
• 4 garlic cloves crushed
• 1 tablespoon fresh ginger grated
• 1 tablespoon wheat flour
• 2 tablespoons curry
• 1 tablespoon saffron
• 1 tablespoon cumin powdered
• 1 teaspoon pepper powdered
• 1 1/3 cups tomato chopped
• 1 red pepper
• 1 2/3 cups coconut milk
• 1 greek yogurt
• chicken stock to taste
• 6 2/3 cups spinach leaves no stems
• basil leaves
• 1 greek yogurt
• salt
• ground black pepper
• cooked rice

1. Heat a large frying pan with 1 tbsp. peanut oil, and add the chicken.
2. Saute the chicken quickly, until golden brown on all sides.
3. Remove from heat, and drain on paper towels.
4. Pour the remaining oil in the same frying pan, and add the onion, garlic, and ginger. Cook for a few minutes until soft and golden.
5. Add flour, curry, saffron, cumin, and pepper. Cook for another few minutes, until spices release their aroma.
6. Add the tomatoes, red pepper, coconut milk, and sauted chicken. Stir well.
7. Bring to a boil, and then reduce the heat, and simmer for 20 more minutes, stirring occasionally.
8. If the broth gets too thick, add some chicken stock.
9. Finally, add the spinach and basil leaves.
10. Cook for few minutes, and then add the yogurt. Season with salt and ground black pepper, to taste.
11. Serve with cooked rice.

peanut oil, chicken, onions, garlic, ginger, flour, curry, saffron, cumin powdered, pepper, tomato, red pepper, coconut milk, greek yogurt, chicken, spinach leaves, basil, greek yogurt, salt, ground black pepper, rice

Taken from www.yummly.com/recipe/Chicken-Curry-with-Coconut-Milk-and-Greek-Yogurt-898168 (may not work)