Indian-Spiced Chicken and Spinach

Indian-Spiced Chicken with Spinach

This is a flavorful, quick, and healthy dish. Because the ribs and seeds are removed from the jalapeños they add flavor without heat. I adapted this recipe from Food and Wine- I increased the garlic, added a little sweetness by using a sweet onion and coconut oil, and seasoned the chicken with salt and pepper before adding it to the sauce. In order to keep the sauce from becoming watery, it was REALLY important to drain the tomatoes and to squeeze all of the water out of the spinach before it was incorporated. A ricer is a great tool to use to squeeze out excess water in frozen spinach. We ate this dish with whole wheat naan and brown basmati rice.

  • 2 tablespoons cooking oil (I used coconut oil)
  • 1 onion, chopped (sweet)
  • 3-6 cloves garlic, chopped
  • 1 tablespoon chopped fresh ginger
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1/2 to 1 teaspoon turmeric
  • 1/2 to 1 teaspoon paprika
  • 1 1/2 teaspoons salt
  • 2 jalapeño peppers, seeds and ribs removed, minced
  • 1/2 cup canned crushed tomatoes, drained
  • 1/2 cup heavy cream (I used some half and half)
  • 1 cinnamon stick
  • 1 1/2 cups water
  • 2 10-ounce packages frozen chopped spinach, thawed
  • 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all), cut into 3 pieces each
  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. Add the garlic and ginger and cook, stirring occasionally, for 2 minutes longer. 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 jalapeños and tomatoes. Add the cream, cinnamon stick, and water. Squeeze the spinach to remove ALL excess liquid and add the spinach to the pan. Bring to a simmer. Cover the pan, reduce the heat, and simmer for 5 minutes.
  2. Season the chicken with salt and pepper. Stir in the chicken and the remaining 1/2 teaspoon salt, cover, and simmer the stew until just done, about 10 to 20 minutes. Remove the cinnamon stick before serving.
  3. Taste for seasoning and serve with naan and rice, if desired.

Indian-Spiced Chicken with Tomatoes

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

One response to “Indian-Spiced Chicken and Spinach

  1. Liz

    Thanks for liking my lentil soup. Much appreciated. Enjoy the rest of your weekend.

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