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Indian-Spiced Chicken and Spinach

Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen
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Rating: 4.5   Reviews: 2 See Reviews
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Active Time:  15 Minutes
Total Time:  25 Minutes
  Serves 4
The flavor of this dish is rich, fragrant, and mellow -- not hot. You can make the sauce ahead of time and simmer the chicken in it just before serving.
2 tablespoons cooking oil
1 onion, chopped
3 cloves garlic, chopped
1 tablespoon chopped fresh ginger
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon paprika
1 1/2 teaspoons salt
2 jalapeno peppers, seeds and ribs removed, minced
1/2 cup canned crushed tomatoes, drained
1/2 cup heavy cream
1 cinnamon stick
1 1/2 cups water
2 10-ounce packages frozen chopped spinach, thawed
4 boneless, skinless chicken breasts (about 1 1/3 pounds in all), cut into 3 pieces each
Indian-Spiced Chicken and Spinach Recipe at
In a large frying pan, heat the oil over moderately low heat. Add the onion and cook until starting to soften, about 3 minutes. Add the garlic and ginger and cook, stirring occasionally, for 2 minutes longer. Stir in the cumin, coriander, turmeric, paprika, and 1 teaspoon of the salt. Cook until the spices are fragrant, about 1 minute, and then stir in the jalapenos and tomatoes. Add the cream, cinnamon stick, and water. Squeeze the spinach to remove excess liquid and add the spinach to the pan. Bring to a simmer. Cover the pan, reduce the heat, and simmer for 5 minutes.

Stir in the chicken and the remaining 1/2 teaspoon salt, cover, and simmer the stew until just done, about 10 minutes. Remove the cinnamon stick before serving.

Menu Suggestions

Indian basmati rice would be an ideal accompaniment here, but plain white rice will work well, too.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Quick Main Dish: Chicken
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 392
Fat. Total: 21g
Fiber: 6g
Carbohydrates, Total: 13g
Sodium: 1115mg
% Cal. from Fat: 48%
Cholesterol: 128mg
Protein: 41g
Spotlight Recipe Review See all 2 reviews »

Rating: 4
by: Meredith Reviewed: 07/17/2009
I really enjoyed this recipe but would recommend using just 1 10-ounce pkg of spinach. By using 2 pkgs, you don't get as much sauce which I would have liked.
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