Name: Spinach curd curry with chicken spicy croquettes recipe by Rajeshwari Puthalapattu at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Ingredients: Spinach, cleaned and finely chopped - 1 cup; Chana dal/chickpea, soaked for 4 hours - 200 gms; Chicken, minced - 200 gms; Garlic, finely chopped - 1 pod; Mint leaves + Fenugreek leaves + Coriander leaves - 1 bunch (All cleaned and finely chopped); All finely powdered - Clove 1 + Cardamom 1 + 1/2 inch Cinnamon + 1/4 tsp fennel; Onion - 2 (1 finely chopped, 1 sliced lengthwise); Tomato 1, chopped into 4; Coriander powder - 1 tsp; Turmeric - 1/4 tsp; Salt as per taste; Curd - 500 ml; Raw rice - 1 tsp; Chickpea/Chana dal - 1 tsp, soaked in water for 5 minutes; Freshly grated coconut - 4 tsp; Green chillies - 4; Ginger - 1/4 inch, peeled and chopped all grounded into a fine paste; Mustard seeds - 1/4 tsp; Fenugreek seeds 5 to 6; Curry leaves 1 stem leaves; Oil - 2 tsp for tempering

ABOUT Spinach curd curry with chicken spicy croquettes RECIPE

Featuring on indian cuisines especially remote rustic flavours of India, especially South India. I take this opportunity to represent the same in my recipe too. Vibrant, colourful, healthy, flavourful food of my nation.

Ingredients Serving: 6

Spinach, cleaned and finely chopped - 1 cup
Chana dal/chickpea, soaked for 4 hours - 200 gms
Chicken, minced - 200 gms
Garlic, finely chopped - 1 pod
Mint leaves + Fenugreek leaves + Coriander leaves - 1 bunch (All cleaned and finely chopped)
All finely powdered - Clove 1 + Cardamom 1 + 1/2 inch Cinnamon + 1/4 tsp fennel
Onion - 2 (1 finely chopped, 1 sliced lengthwise)
Tomato 1, chopped into 4
Coriander powder - 1 tsp
Turmeric - 1/4 tsp
Salt as per taste
Curd - 500 ml
Raw rice - 1 tsp
Chickpea/Chana dal - 1 tsp, soaked in water for 5 minutes
Freshly grated coconut - 4 tsp
Green chillies - 4
Ginger - 1/4 inch, peeled and chopped all grounded into a fine paste
Mustard seeds - 1/4 tsp
Fenugreek seeds 5 to 6
Curry leaves 1 stem leaves
Oil - 2 tsp for tempering

Instructions

For croquettes: Take a bowl, add coarsely grounded chickpea, add in the fine powder of clove, fennel, cinnamon and cardamom to it. Add minced chicken, chopped onion, garlic chopped and chilies.
Mix well and make croquettes and fry in hot oil till golden brown, drain onto a kitchen towel.
Mix the ground paste of rice and coconut in curd, adding water to make into a pouring consistency.
Heat oil in a mud pot, once heated add fenugreek. When it crackles, add sliced onions and fry till translucent. Add chopped tomato and fry till done.
Add the curd churned with rice coconut paste to it and mix well. Add a pinch of turmeric, salt as per taste and mix well. Cook the curry on a low flame till froth appears.
Turn of the flame and add in the croquettes and fried crispy spinach over the curry and serve hot with breads or steamed rice.

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