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
- 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 jalapeƱos 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.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2011/02/07/indian-spiced-chicken-with-spinach/
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