---
title: Indian Spiced Chicken with Creamy Tomato Sauce & Spinach
servings: 2
category: main course
tags: basmati rice,chicken,curry,garnish-and-gather,indian
source: Unknown
description: 
prep_time: 20 minutes
cook_time: 20 minutes
---

Bring 1 1/2 cups @water{} & @salt{1/4 tsp} to a boil in a #pot{}.

Remove seeds and mince HALF of @jalapeño{1/2} (keep seeds for more heat).

Remove any large stems and roughly chop @spinach{5 oz}.

Small dice @tomato{1 cup}.

Pat @chicken breasts{2} dry and cut into 1 1/2 inch pieces.

Add @basmati rice{3/4 cup} to boiling @water{}, return to a boil then cover, reduce heat to low and cook ~{12-15 minutes}, until done, then remove from heat.

Heat 2 tablespoons @oil{} in a large #sauté pan{} over medium-high heat.

Add @onion{1/4 cup}, @ginger{1 tablespoon}, @garlic{1 teaspoon}, @cumin{1 tablespoon}, @coriander{1 tablespoon}, @turmeric{1/2 teaspoon}, @paprika{1/2 teaspoon}, then cook for ~{3-4 minutes}, until veggies start to soften.

Stir in @Indian Spice Blend{} and a pinch of @salt{} then cook until spices are fragrant, about ~{1 minute}.

Add @chicken broth{1/2 cup}, stir to combine, and bring to a boil.

Add @spinach{}—in batches if necessary—then reduce heat to medium-low and cook ~{3-4 minutes}, until wilted.

Add @chicken{} then cover and cook until @chicken{} is done, about ~{10 minutes}.

Stir @heavy cream{1/3 cup} into stew and cook ~{1 minute}, then remove @cinnamon stick{1} and adjust seasoning to taste.

Fluff @rice{} with a #fork{} and adjust seasoning to taste.

Spoon Indian @chicken{} over a bed of @basmati rice{}.