Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Indian Spiced Chicken and Spinach Recipe
    Lost? Site Map

    Indian Spiced Chicken and Spinach

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    No MSG!'s Note:

    I adopted this "saag" but haven't tried it yet. I feel passionate about Indian food and will try it soon and report back to headquarters. It looks like a nice, spicy saag as I like them. I would tend to saute the chicken in oil before adding to the other ingredients. Farmers cheese (paneer) could be substituted for the chicken as could lamb.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In large frying pan, heat oil over medium-low heat.
    2. 2
      Add onion and cook until starting to soften, about 3 minutes Add garlic and ginger and cook for 2 minutes.
    3. 3
      Stir in cumin, coriander,,turmeric, paprika and 1 tsp of the salt.
    4. 4
      Cook until spices are fragrant, about 1 minute.
    5. 5
      Stir in jalapenos and tomatoes.
    6. 6
      Add cream, cinnamon stick and water and stir well.
    7. 7
      Add spinach.
    8. 8
      Bring to a simmer.
    9. 9
      Cover pan, reduce heat and simmer for 5 minutes.
    10. 10
      Stir in chicken and remaining 1/2 tsp salt.
    11. 11
      Cover and simmer until just done, about 10 minutes.
    12. 12
      Remove cinnamon stick before serving.
    13. 13
      Serve over basmati or regular white rice.

    Ratings & Reviews:

    • on April 04, 2008

      55

      Wonderful! I made a few changes- I browned the chicken and removed it from the pan first, used 1 cup of 1/2 & 1/2 instead of heavy cream, and used 1 can of chicken broth in place of the water. I also added 4 jalapenos because my family likes food HOT! We will be putting this in our Favorite Recipes!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 18, 2012

      55

      Gosh, this is good! I had pre-cooked the chicken, so changed around the order of cooking somewhat, used chicken stock instead of water, and halved the amounts of chicken and green leafy veggies, while keeping the amounts for the sauce unchanged. I did use a Japanese type of vegetable, komatsuna, which is similar to spinach. I was a little wary of the cinnamon stick, but was very happy with all of the spices and amounts. Thank you very much for sharing this recipe with us.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 30, 2008

      Worth a try, but sorry, we didn't care for this. I have tried to make Indian food like our favorite resaurant, but can't seem to do it. This dish was full of spices, but they didn't really seem to blend well for me, even as leftovers. But I did make some (minor) changes, so didn't leave stars. I halved the recipe, but used less chicken. Subbed whole milk for the cream (since we drink skim, is essentially cream to me!), used pickled jalapenos, and since the fresh ginger didn't make it home from the store, used powder. Although these are a lot of changes, don't think it would've made that much difference. Guess I'll have to leave it up to the restaurant!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

    Advertisement

    Nutritional Facts for Indian Spiced Chicken and Spinach

    Serving Size: 1 (429 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 367.4
     
    Calories from Fat 201
    54%
    Total Fat 22.3 g
    34%
    Saturated Fat 8.5 g
    42%
    Cholesterol 116.2 mg
    38%
    Sodium 1133.1 mg
    47%
    Total Carbohydrate 12.5 g
    4%
    Dietary Fiber 5.7 g
    22%
    Sugars 2.5 g
    10%
    Protein 31.8 g
    63%

    The following items or measurements are not included:

    crushed tomatoes

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites