Chicken In Spinach-Curry Sauce Recipe

Name: Chicken In Spinach-Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons all-purpose flour; 3/4 teaspoon salt, divided use; 1/2 teaspoon fresh ground black pepper; 4 (4 ounce) boneless skinless chicken breasts; 2 teaspoons vegetable oil; 2 teaspoons curry powder (mild or hot); 1/2 teaspoon ground cumin; 1 clove garlic, minced; 2 cups frozen chopped spinach, thawed,well-drained; 1 cup low sodium chicken broth; 1/4 cup low-fat buttermilk (1.5%)

Servings: persons

2 tablespoons all-purpose flour
3/4 teaspoon salt, divided use
1/2 teaspoon fresh ground black pepper
4 (4 ounce) boneless skinless chicken breasts
2 teaspoons vegetable oil
2 teaspoons curry powder (mild or hot)
1/2 teaspoon ground cumin
1 clove garlic, minced
2 cups frozen chopped spinach, thawed,well-drained
1 cup low sodium chicken broth
1/4 cup low-fat buttermilk (1.5%)

1
In gallon-size sealable plastic bag, combine flour, 1/4 teaspoon of the salt and all the pepper; add 1 chicken breast.
2
Seal bag; shake to coat thoroughly.
3
Repeat with remaining chicken breasts.
4
In large nonstick skillet, heat oil; add chicken.
5
Cook over medium-high heat, turning once, 2 to 3 minutes on each side, until lightly browned.
6
Transfer chicken to clean plate; set aside.
7
In same skillet, combine curry powder, cumin and garlic; cook over medium heat, stirring constantly, 1 minute, until fragrant.
8
Stir in spinach and broth; bring liquid to a boil.
9
Reduce heat to low; simmer, stirring occasionally, 10 minutes, until flavours are blended.
10
Cool slightly.
11
Transfer spinach mixture to food processor; puree until smooth.
12
Return mixture to skillet; stir in buttermilk and remaining 1/4 teaspoon salt.
13
Return chicken to skillet; cook over low heat about 15 minutes until chicken is cooked through and mixture is heated.

422

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons all-purpose flour, 3/4 teaspoon salt, divided use, 1/2 teaspoon fresh ground black pepper, 4 (4 ounce) boneless skinless chicken breasts, and more.

Yes, Chicken In Spinach-Curry Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken In Spinach-Curry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions