Indian-Spiced Chicken and Spinach
© Nicole Franzen

Indian-Spiced Chicken and Spinach

  • ACTIVE: 10 MIN

The flavor of this dish is rich, fragrant, and mellow—not hot. You can make the sauce ahead of time and simmer the chicken in it just before serving.

Plus: More Chicken Recipes and Tips


  1. 2 tablespoons cooking oil
  2. 1 onion, chopped
  3. 3 cloves garlic, chopped
  4. 1 tablespoon chopped fresh ginger
  5. 1 tablespoon ground cumin
  6. 1 tablespoon ground coriander
  7. 1/2 teaspoon turmeric
  8. 1/2 teaspoon paprika
  9. 1 1/2 teaspoons salt
  10. 2 jalapeño peppers, seeds and ribs removed, minced
  11. 1/2 cup canned crushed tomatoes, drained
  12. 1/2 cup heavy cream
  13. 1 cinnamon stick
  14. 1 1/2 cups water
  15. 2 10-ounce packages frozen chopped spinach, thawed
  16. 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all), cut into 3 pieces each
  1. In a large frying pan, heat the oil over moderately low heat. Add the onion and cook until starting to soften, about 3 minutes. Add the garlic and ginger and cook, stirring occasionally, for 2 minutes longer. 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 jalapeños and tomatoes. Add the cream, cinnamon stick, and water. 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.
  2. Stir in the chicken and the remaining 12 teaspoon salt, cover, and simmer the stew until just done, about 10 minutes. Remove the cinnamon stick before serving.
Serve With
Indian basmati rice would be an ideal accompaniment here, but plain white rice will work well, too.

Suggested Pairing

An off-dry Chenin Blanc from California or a Chenin-Blanc-based French Vouvray (look for a demi-sec) will be lovely with the aromatic cream sauce. The acidity of these wines and their melon and apricot notes are perfect foils for the exotic stew.