Curried Chicken & Spinach
Curried Chicken & Spinach is inexpensive and easy to prepare. Developed and prepared in the ONIE Test Kitchen, this recipe also meets the taste-test of yummy. Served along with a side dish of steamed brown rice, it is like going out to eat in a restaurant.
There is more to love about this recipe than ease in preparation. A main ingredient is spinach. Spinach is a dark leafy green. It is rich in vitamin A, which helps keep our eyes and skin healthy. One serving of this dish has 130% of the daily recommended amount of Vitamin A. Spinach also contains Vitamin C, which can boost your immune system and keep your gums healthy.
Another ingredient in this recipe is curry paste. Curry paste comes in red, green, and yellow. Red curry paste was used in this recipe. Red curry is more traditional and is slightly hotter. Fresh coriander, lime leaf, and basil are added to make green curry, and the chilies in it may be milder than those in red curry. Turmeric has been added to yellow curry, giving it an Indian flavor. Curry pastes are usually quite inexpensive. After opening, store in your refrigerator and use again. We think you will find a lot of ways to use this spice.
Tip: You can make this recipe with fresh or frozen spinach. Spinach is now in season, which means that fresh spinach will cost less at the grocery store. Substitute two to three bunches of fresh spinach (1 lb.) for one box of frozen spinach.
To prepare fresh spinach, cut off the thick stems, rinse, and pat dry. Heat 2 Tbsp. of oil in a large skillet on medium high heat. Add spinach to the pan. As the spinach cooks down, use a spatula to turn it over. Do this a couple of times. Add to this recipe in place of frozen spinach.
The ONIE Project