Butter Spinach Chicken | Pika Chakula

Butter Spinach Chicken

2013-01-18

This mild Indian butter chicken curry is kid friendly and fantastically fragrant.

Ingredients:

  • Olive oil spray
  • 1 large brown onion, finely chopped
  • 2 tbs tandoori paste
  • 600g chicken breast fillets, excess fat trimmed, cut into 2cm pieces
  • 400g can no-added-salt chopped tomatoes
  • 125ml (1/2 cup) chicken stock
  • 55g (1/3 cup) cashews, finely chopped
  • 70g (1/4 cup) natural yoghurt
  • 75g baby spinach leaves
  • 2 cups steamed basmati rice
  • Chopped cucumber, to serve
  • Fresh coriander leaves, to serve
  • Pappadums, to serve

Method:

Heat a wok over medium-high heat. Spray with oil. Cook onion, stirring, for 3-4 minutes or until golden. Add the tandoori paste and cook, stirring, for 1-2 minutes or until aromatic.

Add the chicken and cook, stirring, for 3-4 minutes or until browned. Stir in tomato and stock. Reduce heat to low. Simmer for 10 minutes or until chicken is cooked through.

Add the cashew and simmer for 2-3 minutes or until sauce thickens. Stir in the yoghurt and spinach. Divide the rice and chicken mixture among serving plates. Top with cucumber and coriander. Serve with pappadums.

 

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Recipe Comments

  1. posted by LN13 on Feb 4, 2013

    I eat watermelon, sliced apples, or a piece of bread without butter for breakfast.
    For lunch I usually have a salad mixed with spinach, grilled chicken, and nonfat dressing or no dressing at all with iced water and grapes.
    For dinner I will usually have grilled chicken if I didn’t have it for lunch with fruit or veggies.
    I use the treadmile 4 times a week for 30 minutes as well as squats,lunges,yoga aerobics.

  2. posted by Goe122 on Feb 5, 2013

    Last night, we ordered two orders from our local italian restaurant – chicken stuffed with spinach and proscuitto rolled and covered in an alfredo sauce. A serving of garlic and butter seasoned pasta (spaghetti) accompanied each order.

    We ended up not eating it, and would like to do so tonight – how would you suggest rewarming it?

    We don’t want to use a microwave – would prefer an oven and/or stove.

    FYI, the chicken is a chicken breast cut into thirds – as there are two orders, there are two breasts each cut into thirds.

    The container that it came in is a styrofoam container, so we’d need to transfer it to something else for the rewarming.

    What temperature, how long, what kind of container(s), other suggestions?

    Your help is appreciated – we’re all ears!

  3. posted by Shay H on Mar 18, 2013

    I was thinking just some white rice but that seems a bit bland. This will be my first time with cooking lemon chicken as well. TY.

  4. posted by Jonathan on Mar 25, 2013

    I’m preparing a full course Indian dinner for guests on the weekend (I’m not Indian by the way!!) and would like to use my crockpot as a method of preparing part of the meal. I don’t want to compromise quality though. Any ideas? Thanks to all.

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