Best Chicken And Spinach With Yogurt And Mild Spices Recipes

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CHICKEN SAAG (CHICKEN AND SPINACH CURRY)



Chicken Saag (Chicken and Spinach Curry) image

This quick and easy Chicken Saag (palak chicken) is the fastest curry you'll ever make from scratch. It's healthy and delicious with a flavor bomb of spices. You'll never need to order Indian takeout again with this recipe in your arsenal.

Provided by Victoria

Categories     Main Course

Time 30m

Number Of Ingredients 16

2 tablespoons vegetable oil
1 large onion (finely chopped (about 1 cup))
2 cloves garlic (minced (about 1 tablespoon))
2 tablespoons minced fresh ginger
1 ½ teaspoons kosher salt (plus more as needed)
1 ½ teaspoons ground coriander
1 ½ teaspoons garam masala
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon ground cardamom
¼ teaspoon Indian chili powder or cayenne pepper (or to taste)
1 tablespoon tomato paste
½ cup water
8 ounces baby spinach or trimmed regular spinach, (washed and dried)
1 pound chicken breast or tenders (cut into 1-inch pieces)
¼ cup plain yogurt (preferably thick Greek-style yogurt)

Steps:

  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat (if you plan to double the recipe, definitely use a pot instead of a skillet so you have room for all the spinach!). Add the onion, garlic, and ginger and saute until softened, about 4 to 5 minutes, stirring regularly, and lowering heat to medium-low if it starts to brown too quickly.
  • Over medium heat, add the salt, coriander, garam masala, turmeric, cumin, cardamom, and chili powder, and stir on medium-low heat until fragrant, about 30 seconds or so. Dissolve the tomato paste in the water by stirring vigorously together in a measuring cup or bowl. Then stir into the spices in the pan, creating a thick spiced sauce, about 1 minute.
  • Add the spinach and gently stir to combine, as the skillet will be very full. Cover and raise the heat to medium-high, allowing the spinach to start to wilt. Occasionally remove the lid, stir, and then cover again until most the spinach has begun to wilt, about 3 to 5 minutes (can depend on the size of your spinach leaves). Remove the lid and finish stirring the spinach until it is completely wilted but still bright green, another minute.
  • Transfer spinach mixture to a blender and puree until relatively smooth but still a bit chunky (you don't want it to be super smooth, a bit of texture is good). Taste and adjust salt and spice if necessary.
  • Meanwhile, wipe the skillet clean with a paper towel, return it to medium-high heat, and add 1 tablespoon of oil. When the oil is hot, add the cubed chicken pieces, sprinkle salt over the top to season, and cook until almost completely cooked through, about 5 to 7 minutes. Pour the spinach mixture back over the chicken, using a rubber spatula to get every last bit out of the blender, and cook for another 2 to 3 minutes to allow the flavors to meld and the chicken to finish cooking. Stir in the yogurt, and serve immediately with basmati rice and/or naan.

Nutrition Facts : Calories 438 kcal, Carbohydrate 26 g, Protein 18 g, Fat 30 g, SaturatedFat 6 g, Cholesterol 53 mg, Sodium 1504 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 7 g, ServingSize 1 serving

IN-A-PINCH CHICKEN & SPINACH



In-a-Pinch Chicken & Spinach image

I needed a fast supper while babysitting my grandchild. I used what my daughter-in-law had in the fridge and turned it into what's now one of our favorite chicken and spinach recipes. -Sandra Ellis, Stockbridge, Georgia

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

4 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons olive oil
1 tablespoon butter
1 package (6 ounces) fresh baby spinach
1 cup salsa

Steps:

  • Pound chicken with a meat mallet to 1/2-in. thickness. In a large skillet, heat oil and butter over medium heat. Cook chicken 5-6 minutes on each side or until no longer pink. Remove and keep warm., Add spinach and salsa to pan; cook and stir 3-4 minutes or just until spinach is wilted. Serve with chicken.

Nutrition Facts : Calories 297 calories, Fat 14g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 376mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges

MIDDLE EASTERN SPINACH WITH SPICES AND YOGURT



Middle Eastern Spinach with Spices and Yogurt image

This is a wonderful way to eat your spinach. You find variations of the dish from Turkey through the Middle East. I love the subtle spices and the cool yogurt spooned over the hot spinach.

Provided by Martha Rose Shulman

Time 30m

Yield Serves 3

Number Of Ingredients 10

1 clove (1/8 teaspoon ground)
2 allspice berries (1/8 teaspoon ground)
1/2 teaspoon coriander seeds or cumin seeds
1/8 teaspoon ground cinnamon
1 garlic clove, cut in half, green shoots removed (more to taste)
Salt to taste
1 cup drained yogurt
1 tablespoon extra virgin olive oil
1 tablespoon pine nuts
1 12-ounce bag baby spinach, washed

Steps:

  • Heat a small dry skillet over medium heat and add the clove, allspice berries, and coriander seeds or cumin seeds. Heat, shaking the pan, until the spices begin to smell toasty, about 3 minutes. Transfer to a bowl and allow to cool for a few minutes, then grind in a spice mill. Add the cinnamon, and set aside.
  • In a mortar and pestle, mash the garlic with 1/4 teaspoon salt to a paste, and stir into the yogurt. Set aside.
  • Place the baby spinach in a bowl and pour on boiling water to cover. Let sit for a couple of minutes, then drain, rinse with cold water, squeeze out excess water, and chop coarsely.
  • Heat the olive oil over medium heat in a wide, heavy skillet and add the pine nuts. Cook, stirring, until they begin color (2 to 3 minutes), then remove from the oil with a slotted spoon and set aside. Add the spices to the oil. When they begin to sizzle, cook for about 30 seconds and add the spinach, toasted pine nuts, and salt and pepper to taste. Cook, stirring, until the spinach is heated through and coated with the oil and spices, 2 to 3 minutes. Transfer to a serving dish and spoon the yogurt over the top. This is very nice served with Arabic bread.

Nutrition Facts : @context http, Calories 174, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 12 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 510 milligrams, Sugar 4 grams, TransFat 0 grams

SAAG PANEER



Saag Paneer image

Eat homemade Indian food tonight with Aarti Sequeira's Saag Paneer: Spinach with Indian Cheese recipe from Aarti Party on Food Network.

Provided by Aarti Sequeira

Time 1h20m

Yield 4 servings

Number Of Ingredients 21

1 teaspoon turmeric
1/2 teaspoon cayenne
Kosher salt
3 tablespoons plus 1 1/2 tablespoons vegetable oil
12 ounces paneer, (Indian cheese, either store-bought or made from my recipe, recipe follows), cut into 1-inch cubes, see Cook's Note*
1 (16-ounce package) frozen chopped spinach
1 medium white onion, finely chopped
1 (1-inch thumb) ginger, peeled and minced (about 1 tablespoon)
4 cloves garlic, minced
1 large green serrano chile, finely chopped (seeds removed if you don't like it spicy!)
1/2 teaspoon store-bought or homemade garam masala, recipe follows
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 cup plain yogurt, stirred until smooth
Cheesecloth
8 cups whole milk
1/4 cup freshly squeezed lemon juice, plus more as needed, see Cook's Note*
3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)
3 tablespoons whole cloves
1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional

Steps:

  • In a large bowl, whisk together the turmeric, cayenne, 1 teaspoon salt and 3 tablespoons oil. Gently, drop in the cubes of paneer and gently toss, taking care not to break the cubes if you're using the homemade kind. Let the cubes marinate while you get the rest of your ingredients together and prepped.
  • Thaw the spinach in the microwave in a microwave-safe dish, 5 minutes on high, then puree in a food processor until smooth. Alternatively, you can chop it up very finely with your knife.
  • Place a large nonstick skillet over medium heat, and add the paneer as the pan warms. In a couple of minutes give the pan a toss; each piece of paneer should be browned on one side. Fry another minute or so, and then remove the paneer from the pan onto a plate.
  • Add the remaining 1 1/2 tablespoons oil to the pan. Add the onions, ginger, garlic and chile. Now here's the important part: saute the mixture until it's evenly toffee-coloured, which should take about 15 minutes. Don't skip this step - this is the foundation of the dish! If you feel like the mixture is drying out and burning, add a couple of tablespoons of water.
  • Add the garam masala, coriander and cumin. If you haven't already, sprinkle a little water to keep the spices from burning. Cook, stirring often, until the raw scent of the spices cook out, and it all smells a bit more melodious, 3 to 5 minutes.
  • Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Add a little salt and 1/2 cup of water, stir, and cook about 5 minutes with the lid off.
  • Turn the heat off. Add the yogurt, a little at a time to keep it from curdling. Once the yogurt is well mixed into the spinach, add the paneer. Turn the heat back on, cover and cook until everything is warmed through, about 5 minutes. Serve.
  • Line a large colander with a large double layer of cheesecloth, and set it in your sink.
  • In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient!
  • Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect!
  • Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta!
  • Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.
  • Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes.
  • Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using into a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.

SPICY YOGURT CHICKEN



Spicy yogurt chicken image

Try a spicy twist with your chicken - this dish works well hot or cold - it's also a good source of iron

Provided by Good Food team

Categories     Main course

Time 30m

Number Of Ingredients 6

8 skinless chicken drumsticks
142ml pot natural yogurt
1 tsp chilli powder
1 tbsp ground cumin
1 tbsp ground coriander
2 tsp ground turmeric

Steps:

  • With a sharp knife, make a few slashes in each drumstick. Mix the remaining ingredients in a bowl, season to taste. Add the drumsticks, rubbing the mixture well into the meat. If you have time, cover and chill for 30 mins.
  • Remove the drumsticks from the marinade, shaking off the excess. Cook them on the barbecue for 20-25 mins, turning occasionally, until cooked through.

Nutrition Facts : Calories 229 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Protein 37 grams protein, Sodium 0.49 milligram of sodium

CHICKEN AND SPINACH WITH YOGURT AND MILD SPICES



CHICKEN AND SPINACH WITH YOGURT AND MILD SPICES image

Categories     Chicken     Vegetable     Sauté     Quick & Easy     Yogurt     Healthy

Yield 3-4 people

Number Of Ingredients 12

2 pounds of chicken, diced
1 pound frozen spinach
1 ½ white onions, chopped
4 cloves of garlic
2 teaspoons of coriander
1 teaspoon turmeric
½ teaspoon of cinnamon
¼ teaspoon powdered cloves
3 bay leaves
1/2cup of yogurt
3-4 tablespoons of olive oil
Salt

Steps:

  • Heat up frozen spinach in a covered pot until soft but do not overcook. Discard excess water (if any). In a large pan, heat up oil, add chopped onions and sauté until clear. Move the onions to the side of the pan and add bay leaves and all the spices to warm oil in the center. Add diced chicken and mix well. Cook mixing regularly for about 15 minutes (until chicken is cooked). Remove bay leaves. Chop spinach in a food processor and add to chicken mix. Add yogurt, salt, mix well, and cook for 5 minutes.

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