Indian chicken with spinach, potatoes and chickpeas
3
Points®
Total time: 55 min • Prep: 25 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Flavourful Indian cuisine can be a breeze to make at home.
Ingredients
Cooked potato, red or white
10 oz, red, cut into 1/2-inch pieces
Olive oil
3½ tsp(s)
Minced garlic
2 tsp(s)
Canned undrained chickpeas
15½ oz, rinsed and drained
Fresh spinach
10 oz, baby
Table salt
1 tsp(s), divided
Cayenne pepper
⅛ tsp(s), or to taste
Plain lowfat yogurt
8 oz
Cumin seeds
2 tsp(s)
Ground coriander
½ tsp(s)
Ground cardamom
¼ tsp(s)
Ground ginger
¼ tsp(s)
Lemon zest
2 tsp(s)
Ground cinnamon
¼ tsp(s)
Uncooked boneless skinless chicken breast
1 pound(s), four 4 oz cutlets
Instructions
1
In a large pot, cook potatoes in water until tender, about 15 minutes; drain and set aside.
2
In same pot, heat 1 1/2 teaspoons oil over medium heat. Add garlic; cook, stirring, until garlic begins to brown, about 1 minute. Add chickpeas; cook until warmed through, about 5 minutes. Add spinach; cook, stirring, until almost wilted, about 2 minutes. Add back potatoes, 1/2 teaspoon salt and pepper. Stir. Remove from heat. Stir in yogurt and set aside.
3
Meanwhile, in a small bowl combine cumin, zest, remaining salt, coriander, cardamom, ginger, cinnamon and 1/2 teaspoon oil. Rub over cutlets.
4
In a large, nonstick skillet over medium-high heat, heat remaining 1 1/2 teaspoons oil. Cook cutlets, turning once, until browned and cooked through, about 5 minutes.
5
Yields 1 chicken cutlet and about 3/4 cup potato mixture per serving.
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