Curry has often been referred to as Scotland’s other national dish. This is probably due to the plethora of Indian restaurants and citizens emanating from the Indian Continent. It takes me back to my college days in Glasgow and is one of my favorites to cook. The variety of spices and ingredients in curry dishes never gets boring.
This dish provides a healthy and flavorful dose of lean protein with vegetable nutrients that tastes great. For a vegan/gluten-free alternative, just eliminate the chicken. The chickpeas and spinach stand on their own as a great main dish.
Look forward to hearing your thoughts on this delicious dish.
Curried Chicken with Chickpeas and Spinach (serves 4)
Ingredients:
1 lb. boneless skinless chicken breast, diced into approx. 1″ pieces
4 tbsp Olive Oil
1 medium Onion
2 cloves Garlic
1″ Ginger Root
4 tbsp Curry Powder
1 package (10 oz) Spinach
1/4 cup water
15 oz can No Salt Added Petite Diced Tomatoes
2 x 15 oz cans Chickpeas (garbanzo beans, bengal gram) – drained and rinsed
Preparation:
- Diced the chicken breast in to approximately 1″ piece and place in a sealable plastic storage bag.
- Add 2 tbsp of the curry powder to the bag and toss to cover
- Seal the bag and place in the refrigerator for 30 minutes to 2 hours
- Peel the onion and cut.
- Smash the garlic cloves.
- Peel the ginger root and slice
- Place onion, garlic and ginger in a food processor and pulse until chopped finely.
Instructions:
- Remove chicken from refrigerator and allow to return to room temperature (about 20 minutes).
- Heat a large non-stick skillet to medium high heat.
- Add 2 tbsp of the olive oil to coat the skillet
- Add the chopped onion, garlic and ginger to the skillet and saute until onion has softened (about 3-4 minutes), stirring often.
- Add the remaining 2 tbsp of the curry powder and stir constantly for another minute.
- Add the package of spinach along with the water.
- Cover and steam until the spinach has wilted.
- Stir in the drained chickpeas and can of tomatoes.
- Cover again and reduce heat to low.
- Simmer for 15-30 minutes.
- Heat a large non-stick skillet to medium high heat.
- Add the remaining 2 tbsp of olive oil to coat the skillet.
- Add the chicken and brown on all sides ( about 5-10 minutes).
- Cover skillet and reduce heat to medium and continue cooking chicken.
- Once chicken reaches an internal temperature of 170F, remove from the heat. (about 15-20 minutes).
- Serve chicken with chickpeas and spinach in a large bowl.
- As an option naan bread can be used as a side dish.
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