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North Indian-Style Spinach Chicken

Serves 4

Prep Time
35 mins

North Indian-Style Spinach Chicken

Photo: Annabelle Breakey; Styling: Randy Mon
 3 tablespoons canola oil
 1/2 teaspoon fenugreek seeds
 1/2 teaspoon turmeric
 1/2 teaspoon cayenne
 1 large onion, chopped
 8 ounces cremini or button mushrooms, quartered
  2-in. piece fresh ginger
 4 large garlic cloves
 2 teaspoons each ground coriander and cumin
 2 teaspoons kosher salt
 1 1/2 pounds boned, skinned chicken thighs, cut into 1-in. chunks
 1 cup diced canned tomatoes
 1 pound baby spinach
 1/2 bunch cilantro
 1 tablespoon fresh lemon juice
Step 1

In a 6- to 8-qt. pot, heat oil over medium-high heat. Add fenugreek seeds; sizzle 2 seconds, then stir in onion and mushrooms and cook, stirring often, until lightly browned, 5 to 7 minutes. Meanwhile, mince ginger and garlic.

Step 2

Add ginger, garlic, turmeric, cayenne, coriander, cumin, and salt to pot; sizzle a few seconds. Add chicken and cook, stirring often, 3 minutes, or until no longer pink on the outside. Add tomatoes and simmer, covered, 8 minutes.

Step 3

Stir in spinach and simmer, covered, until wilted, about 3 minutes. Meanwhile, chop enough cilantro leaves and tender stems to yield 1 cup. Stir into pot, along with lemon juice. Serve with cooked rice.

Step 4

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 565Calories from Fat 59
% Daily Value *
Total Fat 37g57%

Saturated Fat 8.3g42%
Cholesterol 143mg48%
Sodium 1384mg58%
Total Carbohydrate 25g9%

Dietary Fiber 7.9g32%
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.