Indian Spiced Chicken Spinach Recipes

INDIAN SPICED CHICKEN & SPINACH

Steps:

• 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 tomatoes.
• Add the cream, cinnamon stick, and water.
• 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.
• Stir in the chicken and the remaining 1/2 teaspoon salt, cover, and simmer the stew until just done, about 10 minutes.
• Remove the cinnamon stick before serving.

CHICKEN AND SPINACH WITH INDIAN SPICES

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until no longer pink, about 5 minutes. Reduce heat to medium, add onions, and grate in garlic. Cook and stir until onions are translucent, about 5 minutes.
• Stir garam masala, paprika, and a bit more salt into the skillet. Stir in tomatoes and tomato paste. Add a couple handfuls of spinach; cook until wilted, 2 to 3 minutes. Repeat until all spinach is incorporated into the sauce. Cover and simmer until flavors combine, 10 to 15 minutes.

INDIAN SPICED CHICKEN AND SPINACH

Steps:

• 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.

INDIAN-SPICED CHICKEN

Steps:

• Heat a large skillet over high heat. Add 2 tablespoons vegetable oil.
• Season chicken with salt and pepper and add to hot pan. Brown on both sides. Cook in batches if needed.
• Remove chicken from pan and add onion, garlic, and ginger. Cut a slit into the chile lengthwise and add to pan. Saute the onion mixture until softened, about 3-5 minutes. Add spices and cook for 30 seconds.
• Add tomatoes and 1/2 cup water and stir. Add chicken back to pan and bring up to a simmer. Cover and simmer until chicken is cooked through and sauce is thickened, about 30 minutes. Turn chicken occasionally throughout cooking.
• When ready to serve, uncover and stir in cream. Simmer for 1 minute and serve.

INDIAN LENTILS AND SPINACH

Steps:

• Heat oil in a heavy pan over medium heat. Cook and stir onion in the hot oil until beginning to turn golden brown, about 10 minutes. Add minced garlic to onion; cook and stir until fragrant, about 1 minute more.
• Mix chicken broth, lentils, 1/2 cup water, crushed garlic, coriander, salt, cumin, chili powder, ginger, cinnamon, turmeric, cinnamon, cloves, cayenne pepper, and bay leaf into onion mixture; bring to a boil. Cover pan, lower heat to medium-low, and simmer until lentils are soft, about 35 minutes.
• Place spinach in a microwave-safe bowl and add 1/4 cup water; heat in microwave for 5 minutes. Stir spinach and continue cooking in microwave until heated through, about 5 minutes more. Let spinach cool, about 5 minutes; drain water and squeeze excess water from spinach.
• Mix spinach into lentils; cover pan and simmer until heated through, about 10 minutes.