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Thursday, May 26, 2011

Curried Chicken with Potatoes and Spinach

I had thawed a couple of boneless, skinless chicken thighs and wanted to make something a little different with them. After much searching on the Internet I decided to come up with my own recipe.

I'd bought some Vadouvan Curry Powder from Williams-Sonoma and wanted to try it out.
This is what I came up with. We liked it so much, I'm sure I'll be making it again really soon.

  • 2 tbsp olive oil
  • 2 whole chicken thighs, skinless, boneless
  • ½ cup yogurt, plain, whole milk
  • salt & pepper to taste
  • 1 tsp curry powder
  • ¼ tsp cayenne, or more to taste
  • salt, to taste
  • 3 tbsp curry powder, Vadouvan from Williams-Sonoma
  • ¼ tsp garlic powder, or 1 clove minced fresh
  • 1 pound potatoes, Yukon Gold, cut into 1" pieces
  • 2 large Italian plum tomatoes, cut into 1" chunks
  • 1 medium onion, cut into 1" chunks
  • 3-4 cups baby spinach
  • 1 cup yogurt, plain, whole milk
  • ¾ cup chicken broth, or as needed
  • freshly ground black pepper, to taste
1.Chicken Thighs: Preheat oven to 500 degrees and line a baking sheet with nonstick foil.
In a medium-sized bowl put 1/2 cup yogurt, salt and pepper, and 1 tsp. curry powder. Coat chicken pieces and place on baking sheet.
Place baking sheet in lower center of oven and turn heat to 400 degrees.
Bake for 15 min. and turn, bake for another 15 min.
Remove to plate, cover and let cool enough to cut into bite-sized pieces without burning your fingers.
2.In a large skillet: Heat oil over medium heat. In hot oil cook curry powder until fragrant, stirring frequently to prevent burning.
Stir in potatoes and onions mixing thoroughly. Cook until onions are transparent and potatoes begin to soften. Add chicken, cayenne and salt and pepper to taste and stir well to combine.
Add chicken broth as needed to keep the mixture from drying out too much.
3.Cover: Continue cooking stirring frequently until potatoes are tender. Add yogurt, tomatoes and spinach.
Simmer uncovered for about 10 more minutes or until spinach is cooked and tomatoes begin to soften.
4. I served it over brown basmati rice.


Nutrition facts do not include rice.

Nutrition Facts:

Servings: 6
Amount Per Serving
Calories: 189
Total Fat: 6.27g
Cholesterol: 14mg
Sodium: 144mg (the sodium will vary depending on how much salt you add.)
Total Carbs: 24.84g
Dietary Fiber: 3.53g
Sugars: 7.37g
Protein: 9.56g

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