Indian-Spiced Chicken and Spinach

Be the first to review
READY IN: 55mins
Recipe by Something to Chu On

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. (http://www.cooking.com/Recipes-and-More/RecPrint.aspx?rid=2323)

Ingredients Nutrition

Directions

  1. 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.
  2. 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a