Indian Spiced Chicken and Spinach

Name: Indian Spiced Chicken and Spinach
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons vegetable oil; 1 yellow onion, chopped; 3 garlic cloves, chopped; 1 tablespoon fresh ginger, chopped; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1/2 teaspoon turmeric; 1/2 teaspoon paprika; 1 1/2 teaspoons salt; 2 fresh jalapeno peppers, seeds and ribs removed, minced; 1/2 cup crushed tomatoes, drained; 1/2 cup heavy cream; 1 cinnamon stick; 1 1/2 cups water; 2 (10 ounce) packages frozen chopped spinach, thawed and excess liquid squeezed out; 4 boneless skinless chicken breasts, cut into 3 or 4 pieces each (about 1 and 1/3 pound total)

(7)

Recipe by No MSG

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.

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READY IN: 50mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

2

tablespoons vegetable oil
1

yellow onion, chopped
3

garlic cloves, chopped
1

tablespoon fresh ginger, chopped
1

tablespoon ground cumin
1

tablespoon ground coriander
¹⁄₂

teaspoon turmeric
¹⁄₂

teaspoon paprika
1 ¹⁄₂

teaspoons salt
2

fresh jalapeno peppers, seeds and ribs removed, minced
¹⁄₂

cup crushed tomatoes, drained
¹⁄₂

cup heavy cream
1

cinnamon stick
1 ¹⁄₂

cups water
2

(10 ounce) packages frozen chopped spinach, thawed and excess liquid squeezed out
4

boneless skinless chicken breasts, cut into 3 or 4 pieces each (about 1 and 1/3 pound total)

DIRECTIONS

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

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