Indian Spiced Chicken and Spinach
"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."
- Ready In:
- 50mins
- Ingredients:
- 16
- Serves:
-
4
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)
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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Reviews
-
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!! -
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. -
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. -
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! -
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.
see 2 more reviews
Tweaks
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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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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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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!!
RECIPE SUBMITTED BY
I am married to my best friend, Robin, and we have a six year old daughter named Haley. I like to read, cook, and travel; I'm trying to become a knitter and I'm an inconsistent gardener.
I love to be creative with existing ingredients in my pantry and fridge and make something interesting, especially the last week before my once-a-month payday :) I do create a lot of recipes, but I rarely make the same thing twice (or even remember what I made) and don't tend to keep track of measurements. This is my biggest impediment to posting here on 'Zaar.
Cooking Pet Peeves: recipes with Campbell's soup, prepared mixes, and other processed foods. I also hate that the food supply in the US is so loaded with additives, pesticides, hormones, antibiotics, etc. I try to buy organic as much as possible to support the movement toward healthier food. When I get discouraged about the price, I remind myself that it's cheaper and much less painful than being sick.
