Indian Spiced Chicken with Spinach
Cuisine: Indian
Author: Kirsten | My Kitchen in the Rockies
  • 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
  1. In a large frying pan, heat the oil over moderately low heat.
  2. Add the onion and cook until starting to soften, about 3 minutes.
  3. 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.
  4. Stir in the jalapeƱos and tomatoes.
  5. Add the cream, cinnamon stick, and water.
  6. 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.
  7. Stir in the chicken and the remaining 12 teaspoon salt, cover, and simmer the stew until just done, about 10 minutes.
  8. Remove the cinnamon stick before serving.
  9. Serve with Indian basmati rice.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at