You probably have a few favorite dishes that get cooked a lot more often than others. Let me promise you, that this Indian spiced chicken with spinach will become one of your family’s most beloved dishes in an instant. This is the second time in one week that I cooked it for dinner. My kids were bagging me.
The Indian spice mixture flavors this dish in a very rich, not spicy way. I liked the addition of the spinach a lot. This Indian spiced Chicken dish is assembled very quickly. You can also prepare the sauce ahead and simmer the chicken in it just before serving. This Indian spiced chicken with spinach is a perfect weeknight dinner that your whole family will devour.
| Indian Spiced Chicken with Spinach | Print |
Recipe type: Main
Cuisine: Indian
Author: Kirsten | My Kitchen in the Rockies
Ingredients
- 2 tablespoons cooking oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 tablespoon chopped fresh ginger
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon paprika
- 1½ teaspoons salt
- 2 jalapeno peppers, seeds and ribs removed, minced (I used red pepper flakes)
- ½ cup canned crushed tomatoes, drained
- ½ cup heavy cream
- 1 cinnamon stick
- 1½ cups water
- 2 teaspoons chicken base (Better Than Bouillon)
- 2 10-ounce packages frozen chopped spinach, thawed
- 4 organic boneless, skinless chicken breasts (about 1⅓ pounds in all), cut into 3 pieces each
Instructions
- 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.
- Stir in the jalapeños 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 12 teaspoon salt, cover, and simmer the stew until just done, about 10 minutes.
- Remove the cinnamon stick before serving.
- Serve with Indian basmati rice.
Adapted from Food&Wine.
{ 11 comments }
Ooooh 3 of my favorite foods: chicken, spinach, and anything Indian :o) That looks very tasty. Will have to try it!
Wow! Das klingt absolut superlecker, für mich genau das richtige. Ich bin mir nur nicht ganz sicher, ob ich meinen GG auch dafür begeistern kann, aber einen Versuch ist es auf jeden Fall wert!
Liebe Grüße, Monika
Is there a Savory Spice in the Springs yet? Try their cumin and curry powders and you'll be absolutely hooked. Cheers!
Mmm! That DOES look delicious. Thanks for posting it!
I wonder if I could substitute the cream for yoghurt? Or evaporated milk? It looks so delicious! Plus spinach is a favourite of at our home.
Great recipe
This looks delicious! I'm always looking for a new chicken dish! Thank you for sharing! Have a great week!
I love the flavors in this!! Indian food is so stinkin' good! The sauce looks so tasty 🙂
Sieht fantastisch aus und so eine schoene 'leichte' Kueche.
Wow, this looks good! I think that I would have to cook more rice, for seconds with the delicious curry. I love Indian food!
I adore Indian food so this will certainly be on my favorites list. I'm so impressed that your children love the spinach and tomatoes. Can I send my son to your house to hang out with them?
I can almost smell this! Looks wonderful and flavors we love. If your kids keep asking for it, it must be extra special. Thanks for sharing. Susan
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