- 3 tablespoons butter
- 2 pounds skinless, boneless chicken breast halves - cut into 1 inch strips
- 1/2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1/4 teaspoon onion powder
- 1/8 teaspoon crushed red pepper flakes
- 2 teaspoons garlic, finely chopped
- 1/2 cup chicken broth
- 1 (10 ounce) package frozen chopped spinach
- 1/3 cup heavy cream
- salt to taste
- Melt the butter in a large skillet over medium-high heat. Cook and stir the chicken in the butter about 5 minutes, until browned.
- Season the chicken with the cumin, coriander, ginger, onion powder, and red pepper flakes. Mix in the garlic. Pour the chicken broth into the skillet, and bring the mixture to a boil.
- Stir in the spinach and cook about 5 minutes. Mix in the heavy cream, and cook until heated through. Continue cooking until the chicken is no longer pink and juices run clear. Salt to taste.
03/30/2017
recipepes.com
Curry-Style Chicken and Spinach, recipe
PT15M
PT1H
5
455 calories
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