Photo of Indian chicken with spinach,  potatoes and chickpeas by WW

Indian chicken with spinach, potatoes and chickpeas

Points® value
Total Time
55 min
25 min
30 min
Flavourful Indian cuisine can be a breeze to make at home.


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

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


  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.


To make this recipe even faster, use stewed cubed potatoes (with or without onions) that you find in the refrigerated section of most grocery stores.