44 lines
1.6 KiB
Plaintext
44 lines
1.6 KiB
Plaintext
---
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title: Indian Spiced Chicken with Creamy Tomato Sauce & Spinach
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servings: 2
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category: dinner
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tags:
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- meat
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- chicken
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- indian
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source: Unknown
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description:
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prep_time: 20 minutes
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cook_time: 20 minutes
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image: https://roux.roo.lol/recipe-images/indian-spiced-chicken-2.webp
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---
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Bring 1 1/2 cups @water{} & @salt{1/4 tsp} to a boil in a #pot{}.
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Remove seeds and mince HALF of @jalapeño{1/2} (keep seeds for more heat).
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Remove any large stems and roughly chop @spinach{5 oz}.
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Small dice @tomato{1 cup}.
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Pat @chicken breasts{2} dry and cut into 1 1/2 inch pieces.
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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.
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Heat 2 tablespoons @oil{} in a large #sauté pan{} over medium-high heat.
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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.
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Stir in @Indian Spice Blend{} and a pinch of @salt{} then cook until spices are fragrant, about ~{1 minute}.
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Add @chicken broth{1/2 cup}, stir to combine, and bring to a boil.
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Add @spinach{}—in batches if necessary—then reduce heat to medium-low and cook ~{3-4 minutes}, until wilted.
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Add @chicken{} then cover and cook until @chicken{} is done, about ~{10 minutes}.
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Stir @heavy cream{1/3 cup} into stew and cook ~{1 minute}, then remove @cinnamon stick{1} and adjust seasoning to taste.
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Fluff @rice{} with a #fork{} and adjust seasoning to taste.
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Spoon Indian @chicken{} over a bed of @basmati rice{}. |