Recipe by NIMITZ
"The 'curry' is in the combo of cumin, coriander, and ginger. I make this for my fiance, who doesn't like curry. He loves this."
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skinless, boneless chicken breast halves - cut into 1 inch strips
crushed red pepper flakes
garlic, finely chopped
1 (10 ounce) package
frozen chopped spinach
salt to taste
"Are you trying to torture us?" asked my husband when he saw what I was scooping up this recipie on top of a plate of rice (we have two fussy eaters, ages 5 and 8 - and maybe a 43 year old, too....). Well... he was the first one up for a second helping and that was before our two children voiced their approval of the meal as well. I added cornstarch, more broth and a blend of sour cream/milk to make it more 'soupy' like a wet curry(I didn't have any cream on hand) and followed the advice for a fresh chopped onion instead of the onion powder. Such an excellent, flavorful taste, especially for such little work. Thank you for posting it.
Since the spinach sounded like it may end up tasting a little like creamed spinach, I added an onion while cooking the chicken to make the flavor complete. I left most of the liquids in the pan (and I pre-cooked and drained the spinach), so I recommend reducing cream and/or broth by half or so. Good flavor... an interesting combo. Might be good over rice. Definitely not 4 servings. I suggest adjusting the recipe to use 1 breast per serving needed.
I tried the recipe as listed and it was bland. The next time I changed it a little - onion and bell pepper sauteed with the chicken, make sure you brown the chicken well, extra pepper flakes and extra garlic and shredded parmesan cheese on top. I served it over rice and my adult family loved it. The kids liked the chicken but picked the spinach out.
Excellent base recipe! I took others' suggestions and added 2X the spices right off, along with garam masala. I also used actual green onions instead of dried flakes since I had some to use up. Chopped tomatoes stirred in at the end were nice for a color contrast and to help balance out the spiciness. Served over rice. Yum!
I lightened the recipe considerably by only using 1 Tbsp of butter and fat free half and half instead of cream. It was very good and didn't taste 'light' at all. I neglected to read reviews first and will add more spices next time.
I liked this! The kids liked it too - the only issue is that it looks a little like a pile of spinach which made the kids not want to eat it - once they did, they admitted that it was tasty!
But - seriously - forget the onion powder - just chop a real onion and fry it off before adding the chicken/spices etc. Great recipe - simple and really tasty! Thanx.
I didn't use your recipe exact, but was looking to use up some frozen spinach I had in my fridge and some cooked and separated chicken meat and couldnt figure anything out. your recipe was a great inspiration, I cut up half an onion and 3 large garlic cloves, and about a tbsp of fresh ginger and cooked them down in butter, with red pepper flakes, added the spinach and chicken along with salt and cooked for a bit, then added some sourcream as someone else who had no cream recommended. I also used curry powder instead of the other spices, then added a can of coconut milk, and about a 1/4 of honey, a squirt of lemon juice and lime juice, it tastes amazing! thanks for your inspiration!!!
This was good. Followed other users' suggestions and added coconut milk and honey. Omitted the chicken brother and other liquids. Really good.
* Percent Daily Values are based on a 2,000 calorie diet.
Curry-Style Chicken and Spinach
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 461
** Calories from Fat: 216
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