Chicken in Spicy Spinach Sauce
Indulge in the vibrant flavors of Chicken in Spicy Spinach Sauce, a dish that brings together tender chicken breast and a luscious, spiced spinach puree for a hearty and wholesome meal. This recipe pairs the earthy notes of fresh spinach with the bold kick of green chilies, aromatic cumin seeds, and warming garam masala, all balanced with creamy coconut milk and a zesty splash of lemon juice. Perfect for weeknight dinners or special occasions, this dish is both nutrient-packed and satisfying, with an aromatic sauce that beautifully complements steamed rice or soft naan. Ready in just one hour, this gluten-free recipe is a sensational way to transform simple ingredients into an exotic, restaurant-quality meal right in your kitchen!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 6 cups fresh spinach leaves
- 1 large onion
- 4 pieces garlic cloves
- 1 tablespoon ginger
- 2 pieces green chili
- 1 cup canned coconut milk
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cup water
- 1 tablespoon lemon juice
Instructions
Clean the chicken breasts and cut them into bite-sized pieces. Set aside.
Wash the spinach leaves thoroughly. Blanch them in boiling water for 2 minutes, then transfer them to an ice bath. Drain and puree the spinach in a blender until smooth.
Finely chop the onion, garlic, green chilies, and ginger.
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until aromatic.
Add the chopped onion to the pan. Sauté for 5-7 minutes until golden brown.
Stir in the garlic, ginger, and green chilies. Cook for 1-2 minutes until fragrant.
Add the ground cumin, ground coriander, turmeric powder, paprika, and garam masala. Cook the spices for 30 seconds to bloom their flavors.
Add the chicken pieces to the pan and cook until they are lightly browned on all sides, about 5-7 minutes.
Pour in the spinach puree and stir well to coat the chicken. Add the coconut milk, water, salt, and black pepper. Mix thoroughly.
Reduce the heat to low, cover the pan, and allow the chicken to simmer for 20 minutes until tender and the sauce has thickened.
Stir in the lemon juice and adjust seasoning to taste if necessary.
Serve hot with rice, naan, or roti. Enjoy!
Nutrition Facts
Calories |
2117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.0 g | 144% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 3033 mg | 132% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 19.6 g | ||
| Protein | 228.4 g | 457% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 396 mg | 30% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 2094 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
