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

Indian chicken with spinach, potatoes, and chickpeas

9
5
3
SmartPoints® value per serving
Total Time
55 min
Prep
25 min
Cook
30 min
Serves
4
Difficulty
Moderate
Indian cuisine can be a breeze to make at home, and this one-dish chicken recipe is a great place to start. It combines spices like cardamom, coriander, and cinnamon with chicken, yogurt, and chickpeas for a satisfying meal to add to your dinner rotation. Chickpeas are a legume that are high in protein; they are a staple of Indian and Middle Eastern cuisine. To make this dish even faster, use cubed, parboiled potatoes—with or without onions—that are found in the refrigerated section of most grocery stores. If you can’t find chicken cutlets, purchase boneless, skinless chicken breasts and cut them in half lengthwise.

Ingredients

Cooked potato(es), red or white

10 oz, red, cut into 1/2-inch pieces

Olive oil

3½ tsp

Minced garlic

2 tsp

Chickpeas

15½ oz, rinsed and drained

Fresh spinach

10 oz, baby

Table salt

1 tsp, divided

Cayenne pepper

tsp

Plain lowfat yogurt

8 oz

Ground cumin

2 tsp

Lemon zest

2 tsp

Ground coriander

½ tsp

Ground cardamom

¼ tsp

Ground ginger

¼ tsp

Ground cinnamon

¼ tsp

Uncooked boneless skinless chicken breast(s)

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. Yields 1 chicken cutlet and about 3/4 cup potato mixture per serving.