The 'curry' is in the combo of cumin, coriander, and ginger. I make this for my fiance, who doesn't like curry. He loves this.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
461 Calories
Recipe Instructions
Step 1
Melt the butter in a large skillet over medium-high heat. Cook and stir the chicken in the butter about 5 minutes, until browned.
Step 2
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.
Step 3
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.
Ingredients
1 teaspoon ground ginger
3 tablespoons butter
⅓ cup heavy cream
salt to taste
½ teaspoon ground cumin
1 (10 ounce) package frozen chopped spinach
⅛ teaspoon crushed red pepper flakes
½ cup chicken broth
¼ teaspoon onion powder
1 teaspoon ground coriander
2 teaspoons garlic, finely chopped
2 pounds skinless, boneless chicken breast halves - cut into 1 inch strips
