1. In gallon-size sealable plastic bag, combine flour, 1/4 teaspoon of the salt and [all] the pepper; add 1 chicken breast. Seal bag; shake to coat thoroughly. Transfer chicken to plate; repeat [process of adding chicken breasts to bag, sealing, and shaking] with remaining chicken breasts.
2. In large nonstick skillet, heat oil; add chicken. Cook over medium-high heat, turning once, 2-3 minutes on each side, until lightly browned. Transfer chicken to clean plate; set aside.
3. In same skillet, combine curry powder, cumin and garlic; cook over medium heat, stirring constantly, 1 minute, until fragrant. Stir in spinach and broth; bring liquid to a boil. Reduce heat to low; simmer, stirring occasionally, 10 minutes, until flavours are blended. Cool slightly.
4. Transfer spinach mixture to food processor; puree until smooth. Return mixture to skillet; stir in buttermilk and remaining 1/2 teaspoon salt [but my arithmetic says that 3/4 teaspoon salt less the 1/2 teaspoon used in the sealed bag leaves only 1/4 teaspoon salt to add at this stage].
5. Return chicken to skillet; cook over low heat about 15 minutes until chicken is cooked through and mixture is heated.
Serving Ideas : Raita (p.6), spiced rice pilaf with raisins (p.7), chutney
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