I typically serve this simple curry with plain basmati rice or jeera rice, basmati rice made with cumin seeds.Yogurt: Use plain thick yogurt such as Greek-style, but any thick unflavored yogurt will work.If you have leftover tomato paste to use up from making this chicken saag recipe, use it to make Tas Kebab, Czech Beef Goulash, Individual Beef and Mushroom Pies, Autumn Vegetable Soup with Sausage and Green Lentils, or Armenian Lentil Soup with Macaroni. Tomato Paste: Tomato paste comes in cans or resealable squeezable tubes.I recommend using all these spices for optimal results. If you are missing any of the spices you can omit them, but the flavor of the curry will be a bit different than the original.
For spices you'll need salt, ground coriander, garam masala (a spice blend), ground turmeric, ground cumin, ground cardamom, and chili powder (such as Indian chili powder or cayenne, NOT American chili powder which is a spice blend and not pure, ground chiles). Aromatics & Spices: For this chicken and spinach curry you'll need onion, garlic and fresh ginger for your aromatics.Fenugreek leaves are also quite traditional to include. Alternatively you can also use a combination of spinach and other dark leafy greens like kale, mustard greens, or Swiss chard. You can also use regular spinach and trim the stalky stems yourself.