1 t bottled ginger, or 1 t fresh ginger, finely grated
2 t curry powder
1 bag (10 oz) washed fresh baby spinach
1/4 cup mango chutney
1/2 c sour cream, or Greek Yogurt
black pepper to taste
Instructions
Bring 2 cups water to boil in a medium saucepan. Add the rice,
reduce heat, cover pan, cook until tender, about 17 minutes.
Heat oil in an extra-deep 12 inch nonstick skillet that has a lid. Pell
and coarsely chop the onion, adding to skillet as you chop.
Continue to cook, stirring from time to time, while cutting the
chicken tinto bite-size chunks. Add chick to the skillet as you cut.
Increase the heat to medium-high, and cook, stirring from time to
time, until the chicken is lo longer pink in the center, 5 to 6
minutes.
Reduce heat to medium. Add the tomatoes with their juice, and
garlic, ginger, chutney and curry powder. Stir well.
Sprinkle the spinach on top of the chicken mixture and cover the
pan. Steam the spinach just until it beings to wilt, about 2 minutes.
Remove the skillet from heat, add the sour cream. Stir until the
sour cream is fully incorporated into the sauce. Season lightly with
pepper. Serve, spooning chicken mixture over the rice.
Serving
Suggestions
Don't use fat-free sour cream; it won't melt properly.
Originally Submitted
5/23/2013
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