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Chicken in Spinach-Curry Sauce
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, divided use
fresh ground black pepper
boneless skinless chicken breasts
teaspoons vegetable oil
(mild or hot)
frozen chopped spinach
low sodium chicken broth
In gallon-size sealable plastic bag, combine flour, 1/4 teaspoon of the salt and all the pepper; add 1 chicken breast.
Seal bag; shake to coat thoroughly.
Repeat with remaining chicken breasts.
In large nonstick skillet, heat oil; add chicken.
Cook over medium-high heat, turning once, 2 to 3 minutes on each side, until lightly browned.
Transfer chicken to clean plate; set aside.
In same skillet, combine curry powder, cumin and garlic; cook over medium heat, stirring constantly, 1 minute, until fragrant.
Stir in spinach and broth; bring liquid to a boil.
Reduce heat to low; simmer, stirring occasionally, 10 minutes, until flavours are blended.
Transfer spinach mixture to food processor; puree until smooth.
Return mixture to skillet; stir in buttermilk and remaining 1/4 teaspoon salt.
Return chicken to skillet; cook over low heat about 15 minutes until chicken is cooked through and mixture is heated.
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