Spinach Chicken Curry

We had Spinach Chicken curry with porotta for dinner yesterday... I was too lazy to make chapathi or rice for dinner, so finally used the frozen porotta to go with chicken curry and like most Malayalis I love to have porotta.. :)
We always have baby spinach leaves stocked in our fridge as we try to have it everyday in some form... and mostly it is a part of our morning smoothie. Yesterday I wanted to cook chicken with any new experiment recipe, partly because I am thrilled to post new recipe for the FridayFiesta event every week :)
The curry came out really yummy. Here goes the recipe for the same.

Ingredients:

1. Chicken, cut into small pieces - 1/4kg
2. Yogurt - 2 tbs
3. Pepper powder - 1 tsp
4. Salt to taste
5. Oil - 2 tbs
6. Cardamom - 2
7. Cloves - 4
8. Cinnamon - 1 inch piece
9. Bay leaf - 1
10. Pepper corn - 6
11. Ginger, chopped - 1 tsp
12. Garlic chopped - 1 tsp
13. Onion, sliced - 1 cup
14. Spinach leaves  - 2 cups
15. Tomato - 1/4 cup

Method:

1. Marinate chicken with pepper powder, yogurt and salt to taste for 15 minutes
2. Keep spinach leaves in a bowl of hot water for 15 minutes and puree it with minimum water
3. Heat oil in a pan
4. Add ingredients from 6 to 10 and saute it till the cloves start to splutter
5. Add ginger, garlic and onion and saute them till onion is slightly browned
6. Add chicken to this and saute it in high flame till chicken starts to get slightly golden color
7. Add spinach puree, a cup of water and salt if needed
8. When chicken is half cooked, add tomato slices and cook till chicken is well cooked and gravy is thickened.

Serve it hot with chapathi or porotta

I am linking this post to FiestaFriday#93 co hosted by  Jhuls @ The Not So Creative Cook and Kaila @ GF LIfe 24/7