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    You are in: Home / Recipes / Indian Spiced Chicken and Spinach Recipe
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    Indian Spiced Chicken and Spinach

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on April 04, 2008

      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!!

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    • on December 15, 2014

      Made this for dinner tonight following the recipe as written. We all thought this was ok, but it didn't "Wow" anyone. Everyone in our house rated this 3 or 4 stars. Served over rice.

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    • on January 18, 2012

      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.

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    • 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!

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    • on June 22, 2005

      Very good. I assumed that the chicken should be cooked first so I did. The only change I will make next time is the Ginger should be minced not just chopped. But it was the recipe I was searching for, besides that my wife say's that I need to make it often.

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    • on May 19, 2005

      I made this as written and it was just as good as the Saag I usually get at my favorite Indian restaurant. I will make this again soon but next time I will leave out the chicken...double the rest and serve it with Tandoori Chicken and Rice. Thanks *Shelly*!

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    • on April 17, 2004

      I substituted skinned chicken thighs (2 lbs.) and increased the cooking time to 30 mins. I added the spinach and cream after the chicken was cooked.

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    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

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