Friday, June 18, 2010

Curried Spinach & Tomatoes with Chicken


I love the flavors of Indian food but my husband is not too crazy about it. Surprisingly, he enjoyed this dish, describing it as a well balanced blend of heat, sweet and savory. If you are craving Indian, make this dish.

I had a leftover chicken breast from when I made the Prosciutto Wrapped Chicken. Not enough chicken for another meal but just enough to use as an add-in. I thought about the flavors in the chicken and decided to match it with Indian Saag Spinach. The flavors blended perfectly.

This dish could be made without the chicken or with a plain cooked chicken breast. But if you happen to have a piece of leftover prosciutto wrapped chicken? It balances this dish out well.

I enjoyed this dish without the frills but you could also jazz it up by adding a cup of plain yogurt at the end (OFF the stove) to make a creamier version of this dish or add in some feta cheese to give it yet another layer of flavor.

I always use frozen spinach for cooking and cook it for just about 4 -5 minutes. The end result is as good as fresh if you don't overcook it, without all the work of cleaning and stemming. One large bunch of fresh spinach is equal to a 10 oz. box of frozen.

2 Tbsp. olive oil
½ onion, chopped small
1 Tbsp. garlic, minced
½ tsp. fresh ginger, minced
1 Tbsp. curry powder
½ tsp. cinnamon
¼ tsp. cayenne
1 10 oz. frozen leaf spinach, defrosted & water squeezed out
1 10 oz. frozen chopped spinach, defrosted & water squeezed out
2 cups tomatoes, diced small
1 leftover cooked chicken breast, sliced thin

1. Heat a heavy bottom skillet on med high.
2. Sauté the onion in the olive oil until soft. Add the garlic and ginger and cook for a minute.
3. Add the curry powder, cinnamon, and cayenne and let cook for a minute or two to bring out the flavors.
4. Add the tomatoes and spinach and stir to coat with spices.
5. Add cooked thinly sliced chicken and cover. Cook for 5 – 7 minutes.
6. Serve over rice.

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