Indian Spiced Chicken & Spinach

Submitted by K. Van Vleck

"A variation of a Food & Wine Magazine favorite"

 

• Ready In: 25mins
• Ingredients: 15
• Serves: 4

ingredients

• 2 tablespoons cooking oil
• 1 onion, chopped
• 3 garlic cloves, chopped
• 1 tablespoon fresh ginger, grated
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1⁄2 teaspoon turmeric
• 1⁄2 teaspoon paprika
• 1 1⁄2 teaspoons salt
• 1⁄2 cup crushed tomatoes, canned
• 1⁄2 cup fat-free half-and-half
• 1 cinnamon stick
• 1 1⁄2 cups water
• 2 (10 ounce) packages frozen chopped spinach, thawed
• 4 boneless skinless chicken breasts, cut into 3 pieces each

directions

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.

Reviews

[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. :)