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Indian-Spiced Chicken and Spinach

October 8, 2008

So, a week or so ago I told you about one of my Indian cooking successes.  Here’s another one, this time with meat.  I usually cooki and eat vegetarian Indian food, but this dish with chicken is really tasty.  It isn’t spicy at all, but very flavorful.  If you would like a spicy dish, you can keep more of the jalapeno seeds in the dish.  This recipe, from Food & Wine, serves 4-6.


2 T vegetable oil

1 medium onion, chopped

3 cloves garlic, minced

1 T fresh ginger, chopped

1 T ground cumin

1 T ground coriander

1/2 t turmeric

1/2 t paprika

1 1/2 t salt

2 jalapeno peppers, seeds and ribs removed, minced

1/2 c canned crushed tomatoes

1/2 c heavy cream

1 cinnamon stick, or 1/4 t ground cinnamon

1 1/2 c water

2-10 oz packages frozen chopped spinach, thawed

4 boneless, skinless chicken breasts (about 1 1/3 lbs), cut into 1 inch cubes


In a large non-stick frying pan, heat oil over moderately low heat.  Add onion and cooking until starting to soften, about 3 minutes.  Add garlic and giner, and cook, stirring occasionally, for 2 minutes.  Stir in cumin, coriander, turmeric, paprika and 1 t of the salt.  Cook for about a minute and stir in jalapeno and tomatoes.  Add cream, cinnamon and water.  Squeeze spianch to remove water and add to the pan.  Stir to combine and bring to a simmer.  Cover, reduce heat to low and simmer for 5 mintues.

Stir in chicken and remaining 1/2 t salt and simmer until chicken is just done, about 7 minutes.  Serve with basmati rice.

One Comment leave one →
  1. Haley permalink
    November 24, 2008 11:12 pm

    I made this tonight and it was delicious!! So flavorful. Next time I will not shy away from using more jalapenos AND seeds, because it could have used the heat, but otherwise it will be a new favorite meal in our house.

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