Chicken Cooked with Spinach and Mint
Serves 25 to 30
½ cup clarified butter or vegetable oil
1 hotel pan finely chopped red onions
1/2 cup cumin seeds
10 oz Sukhi Curry Paste
1 ½ cups Heavy Cream
1 ½ cups Water
5 pounds chicken breasts trimmed of fat and cut into 1-inch cubes
2 bags of freah spinach, coarsely chopped
6 to 8 bunches of fresh mint leaves, coarsely chopped
Heat the butter or oil in a large heavy bottom pan on medium heat. Add the onions and cumin and cook, stirring continiously until translucent, about 5 to 7 minutes. Add the Curry paste and stir continuously with a spatula to smoothen it out. Add the cream and water and mix until well combined and slightly thickened. Add the chicken, spinach, and mint and simmer until the sauce is thick and the chicken is well cooked.
Using clarified butter adds to flavor and also helps to cook without buring, due to higher smoking point than butter.
You can substitute mint with basil or cilantro.