Ingredients
-
2
-
1
-
3
-
1
-
1
-
1
-
1/2
-
1/2
-
1 1/2
-
1/2
-
-
-
-
-
Directions
Indian Spiced Chicken & Spinach,A variation of a Food & Wine Magazine favorite,This is a delicious dish. I will cut back on the cumin a bit next time though. I felt it overpowered somewhat. Made for Pick A Chef Safari Event. 🙂
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Steps
|
1
Done
|
In a Large Frying Pan, Heat the Oil Over Moderately Low Heat. Add the Onion and Cook Until Starting to Soften, About 3 Minutes. |
|
2
Done
|
Add the Garlic and Ginger and Cook, Stirring Occasionally, For 2 Minutes Longer. |
|
3
Done
|
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. |
|
4
Done
|
Add the Cream, Cinnamon Stick, and Water. |
|
5
Done
|
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. |
|
6
Done
|
Stir in the Chicken and the Remaining 1/2 Teaspoon Salt, Cover, and Simmer the Stew Until Just Done, About 10 Minutes. |
|
7
Done
|
Remove the Cinnamon Stick Before Serving. |
