Creamy Chicken and Spinach
A delicious chicken dish. Chicken and spinach cooked with a home made curry mix of cumin, coriander and ginger. Serve over white rice.
Ingredients
Serves: 4
- 3 tablespoons butter
- 1kg skinless, boneless chicken breast fillets- cut into 3cm strips
- 1/2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1/4 teaspoon onion powder
- 1/8 teaspoon chilli flakes
- 2 teaspoons garlic, finely chopped
- 1/2 cup (125ml) chicken stock
- 300g frozen chopped spinach
- 1/3 cup thickened cream
- 1/2 teaspoon salt to taste
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- Melt the butter in a large frypan over medium-high heat. Cook and stir the chicken in the butter about 5 minutes, until browned.
- Season the chicken with the cumin, coriander, ginger, onion powder and chilli flakes. Mix in the garlic. Pour the chicken stock into the frypan and bring the mixture to a boil.
- Stir in the spinach and cook about 5 minutes. Mix in the cream and cook until heated through. Continue cooking until the chicken is no longer pink and juices run clear. Salt to taste.
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Reviews and Ratings
Global Ratings:
(32)
Reviews in English (27)
"Are you trying to torture us?" asked my husband when he saw what I was scooping up this recipie on top of a plate of rice (we have two fussy eaters, ages 5 and 8 - and maybe a 43 year old, too....). Well... he was the first one up for a second helping and that was before our two children voiced their approval of the meal as well. I added cornstarch, more broth and a blend of sour cream/milk to make it more 'soupy' like a wet curry(I didn't have any cream on hand) and followed the advice for a fresh chopped onion instead of the onion powder. Such an excellent, flavorful taste, especially for such little work. Thank you for posting it. - 04 Aug 2007 (Review from Allrecipes USA and Canada)
Since the spinach sounded like it may end up tasting a little like creamed spinach, I added an onion while cooking the chicken to make the flavor complete. I left most of the liquids in the pan (and I pre-cooked and drained the spinach), so I recommend reducing cream and/or broth by half or so. Good flavor... an interesting combo. Might be good over rice. Definitely not 4 servings. I suggest adjusting the recipe to use 1 breast per serving needed. - 05 Mar 2003 (Review from Allrecipes USA and Canada)
I tried the recipe as listed and it was bland. The next time I changed it a little - onion and bell pepper sauteed with the chicken, make sure you brown the chicken well, extra pepper flakes and extra garlic and shredded parmesan cheese on top. I served it over rice and my adult family loved it. The kids liked the chicken but picked the spinach out. - 09 Mar 2003 (Review from Allrecipes USA and Canada)