Punjab Spinach Curry With Chicken Recipe

Name: Punjab Spinach Curry With Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs chicken (boneless skinless thigh meat); 1/2 teaspoon turmeric; 1/4 teaspoon cayenne; 2 teaspoons smoked paprika; 2 teaspoons ground cumin; 2 teaspoons chili powder; 1 teaspoon cardamom; 1 teaspoon coriander; 2 tablespoons olive oil; 1 medium onion, chopped; 1 garlic clove (minced or pressed); 10 ounces frozen spinach, thawed or 10 ounces fresh spinach; 1 (14 ounce) can diced tomatoes; 1 (10 ounce) jar curry, cooking sauce (Trader Joe's Punjab Spinach Curry Cooking Sauce); 8 ounces water; 1 1/2 cups rice; 3 cups chicken stock; 2 tablespoons cilantro, chopped

Servings: persons

1 1/2 lbs chicken (boneless skinless thigh meat)
1/2 teaspoon turmeric
1/4 teaspoon cayenne
2 teaspoons smoked paprika
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon cardamom
1 teaspoon coriander
2 tablespoons olive oil
1 medium onion, chopped
1 garlic clove (minced or pressed)
10 ounces frozen spinach, thawed or 10 ounces fresh spinach
1 (14 ounce) can diced tomatoes
1 (10 ounce) jar curry, cooking sauce (Trader Joe's Punjab Spinach Curry Cooking Sauce)
8 ounces water
1 1/2 cups rice
3 cups chicken stock
2 tablespoons cilantro, chopped

1
thouroughly pat dry chicken thighs and cut into bite sized pieces, place into a medium bowl.
2
mix spices together and sprinkle over chicken, mix together well, assuring the chicken is well coated with spices. let sit while putting rice to cook.
3
For Rice: prepare rice according to recipe or your rice cooker's manufacturer's direction, using chicken stock instead of water and adding cilantro.
4
Heat oil over medium high heat in large skillet.
5
spread chicken out in skillet to brown, assuring that they are not too close together. . . do this in two batches if you have to.
6
remove chicken from skillet and set aside.
7
sautee onions until translucent in remaining oil (now seasoned with the spices from the chicken.
8
add garlic and sautee until fragrant (about 30-60 seconds).
9
add jar of sauce, water, tomatoes and spinach, heat until bubbling.
10
reintroduce the chicken to the pan, including any juices that have accumulated.
11
bring to the bubble, reduce heat to medium low and simmer for 10-15 minutes, covered, until chicken is done.
12
serve over rice.

980

kcal

Calories

Fat

Carbs

118

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 18 ingredients. The key ingredients include: 1 1/2 lbs chicken (boneless skinless thigh meat), 1/2 teaspoon turmeric, 1/4 teaspoon cayenne, 2 teaspoons smoked paprika, and more.

Yes, Punjab Spinach Curry With Chicken 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!

Punjab Spinach Curry With Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions