Indian Spiced Chicken & Spinach

READY IN: 25mins
Recipe by K. Van Vleck

A variation of a Food & Wine Magazine favorite

Top Review by Lori Mama

This is a delicious dish. I will cut back on the cumin a bit next time though. I felt it overpowered somewhat. Made for Pick A Chef Safari Event. :)

Ingredients Nutrition


  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.
  2. Add the garlic and ginger and cook, stirring occasionally, for 2 minutes longer.
  3. 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 tomatoes.
  4. Add the cream, cinnamon stick, and water.
  5. 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.
  6. Stir in the chicken and the remaining 1/2 teaspoon salt, cover, and simmer the stew until just done, about 10 minutes.
  7. Remove the cinnamon stick before serving.

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