Indian Spiced Chicken & Spinach |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A variation of a Food & Wine Magazine favorite 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.
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