As I said in this post, it was a busy night. We whipped up this meal quite quickly and really enjoyed it. The first course of Eggplant Spread was really great. This was even better. I drew my inspiration from Big City Cooking. With some changes to the original recipe (added chicken since it was defrosted) we created a delicious meal. Letting this simmer for about an hour made gave it another depth of flavor. Dave ate the leftovers the next day for lunch and thought it tasted even better. So I would suggest making it at least a day before serving it for extra flavor.Indian Chicken & Spinach
2 chicken breast, chopped
10 oz frozen spinach, thawed & drained
1 14 oz can diced tomatoes
1/4 C sour cream
2 cloves garlic, minced
1 t grated fresh ginger
1 T evoo
1/2 t Suracha sauce
t t curry powder (plus more for chicken)
1 t cumin
1/2 t garam masala
salt and pepper
Heat evoo in a medium saucepan over medium heat. Add garlic and ginger and cook 2-3 minutes. Dust chopped chicken with curry powder, salt and pepper. Add chicken to saucepan and cook until lightly browned. Add tomatoes and bring to a simmer. Stir in all remaining spices and hot sauce. Add spinach, turn the heat down very low and cover, 20 minutes. Remove from heat and whisk in sour cream and serve.
This looks fantastic.
ReplyDeleteI really need to add some Indian recipes to my "to make" list since they are often pretty easy and always flavorful - this would be perfect.