INDIAN SPINACH AND CHICKPEAS
Steps:
- Heat oil in a medium skillet over medium heat. Add onion and saute until translucent. Season with salt and pepper, to taste. Add garlic and cook for another minute. Add spices and cook until fragrant. Add yogurt, half-and-half, thawed spinach with its liquid, and drained chickpeas. Bring to a simmer over medium heat and cook until heated through.
INDIAN-SPICED CHICKEN
Provided by Dave Lieberman
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Cut the chicken breasts roughly into 2 by 2-inch pieces. Mix together the yogurt, garlic, ginger, cardamom, curry powder, chili flakes, coriander, paprika, honey, salt, and pepper until thoroughly combined. Add chicken pieces to yogurt mixture, cover, and refrigerate at least 1 hour or as long as overnight. Bring to room temperature before cooking.
- In a large skillet, heat the vegetable oil over medium-high heat. Add the onion and cook until translucent. Stir in tomato paste until evenly distributed and then add the half-and-half. Slide in the chicken and marinade, stir well, and bring mixture to a simmer. Reduce the heat so that the liquid remains at a low simmer. Cook about 15 minutes until chicken is no longer pink in the middle but still tender and moist. Serve immediately over basmati rice.
CURRY CHICKEN BREASTS WITH CHICKPEAS AND SPINACH
This entire dish is built for flavor - and ease. An ideal ingredient for quick weeknight meals, chicken breasts can be pounded thin, so they'll cook quickly and evenly. Here, the cutlets are dusted in flour to create a delicate, golden crust that seals in moisture, and flavored with Madras curry powder, an Indian spice blend featuring coriander, turmeric, chiles, cumin, fennel, garlic and ginger. Toasting it in oil brings out all its warmth and richness. The curried chickpeas make a wonderful side dish on their own, and would pair just as well with another meat or fish.
Provided by Kay Chun
Categories dinner, quick, weeknight, beans, poultry, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place flour on a plate. Season chicken with salt and pepper, then lightly dredge in flour until coated.
- In a large nonstick skillet, heat 1 tablespoon oil over medium. Add 2 chicken cutlets and cook until golden and cooked through, about 3 minutes per side. Transfer to plates. Repeat with 1 tablespoon oil and remaining cutlets, transferring cutlets to plates.
- Add remaining 2 tablespoons oil to the skillet, then curry powder and chickpeas. Season with salt and pepper and cook over medium heat, stirring frequently, until chickpeas are golden and starting to pop, about 3 minutes. Add butter, lime juice and spinach and stir just until spinach starts to wilt, about 30 seconds. Spoon chickpea mixture over chicken and top with cilantro, if using. Serve with lime wedges.
LEMON-SPICED CHICKEN WITH CHICKPEAS
A spicy, filling one pot that has a bit of added zing. Make it a mid-week must
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Heat the oil in a large frying pan, then fry the onion gently for 5 mins. Turn up the heat and add the chicken, frying for about 3 mins until golden.
- Stir in the spices and lemon zest, fry for 1 more min, then tip in the chickpeas and stock. Put the lid on and simmer for 5 mins.
- Season to taste, then tip in spinach and re-cover. Leave to wilt for 2 mins, then stir through. Squeeze over the lemon juice just before serving.
Nutrition Facts : Calories 290 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 1.03 milligram of sodium
INDIAN SPICED CHICKEN AND SPINACH
I adopted this "saag" but haven't tried it yet. I feel passionate about Indian food and will try it soon and report back to headquarters. It looks like a nice, spicy saag as I like them. I would tend to saute the chicken in oil before adding to the other ingredients. Farmers cheese (paneer) could be substituted for the chicken as could lamb.
Provided by No MSG
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In large frying pan, heat oil over medium-low heat.
- Add onion and cook until starting to soften, about 3 minutes Add garlic and ginger and cook for 2 minutes.
- Stir in cumin, coriander,,turmeric, paprika and 1 tsp of the salt.
- Cook until spices are fragrant, about 1 minute.
- Stir in jalapenos and tomatoes.
- Add cream, cinnamon stick and water and stir well.
- Add spinach.
- Bring to a simmer.
- Cover pan, reduce heat and simmer for 5 minutes.
- Stir in chicken and remaining 1/2 tsp salt.
- Cover and simmer until just done, about 10 minutes.
- Remove cinnamon stick before serving.
- Serve over basmati or regular white rice.
CHANA MASALA (SAVORY INDIAN CHICK PEAS)
Indian food is not just curried sauces. It's not too exotic either. Unless 'exotic' is code for 'yummy and full of flavor.' This dish features a healthy mixture of chickpeas, tomatoes, onion, and spices. Both carnivores and vegetarians will enjoy this meal. My kids love it. Leave out the green chile if the kiddies will be eating. Serve over basmati or jasmine rice and enjoy. Namaste y'all!
Provided by latinmama
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 2
Number Of Ingredients 15
Steps:
- Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
- Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
- Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.
Nutrition Facts : Calories 413.4 calories, Carbohydrate 46.2 g, Fat 22.8 g, Fiber 9.9 g, Protein 9.4 g, SaturatedFat 3.1 g, Sodium 524.9 mg, Sugar 5.3 g
CHANA MASALA (SPICY CHICKPEAS) WITH SPINACH
Got this from a friend. Chana masala with spinach is a variation of a traditional and popular Indian dish. If you don't have all the spices on hand, its ok to omit one of them without too much trouble, but don't omit more than two or you will have a completely different (and bland!) dish on your hands. For a heartier variation, toss in some tofu with the chickpeas and serve over rice.
Provided by CandyTX
Categories Asian
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet or frying pan, sautee onions and garlic in olive oil until soft, about 3-5 minutes.
- Add chickpeas straight from the can, including all the water.
- Add spices and lemon juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding more water if needed, until chickpeas are browned and soft.
- Reduce heat, add spinach and cover.
- Allow spinach to wilt for 2-4 minutes.
- Serve immediately.
Nutrition Facts : Calories 481.3, Fat 23.5, SaturatedFat 3.2, Sodium 733.5, Carbohydrate 57.4, Fiber 13.3, Sugar 2.6, Protein 15.6
INDIAN SPICED CHICKEN
Make and share this Indian Spiced Chicken recipe from Food.com.
Provided by Dancer
Categories Chicken Breast
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In small bowl, stir together oil and garlic. Stir in water, paprika, ginger, coriander, cumin, nutmeg, turmeric and cayenne pepper.
- Spoon 1 tbsp (15 mL) into another small bowl; stir in lemon juice and set aside. Arrange chicken in single layer in shallow glass dish; brush with remaining spice mixture. Cover and refrigerate chicken for 1 hour.
- (Chicken can be prepared to this point and refrigerated for up to 24 hours; let stand at room temperature for 30 minutes.) Place chicken, flesh side down, on greased grill over medium-high heat; close lid and cook for 5 minutes.
- Turn and brush flesh with reserved lemon mixture. Close lid and cook, turning often, for about 12 minutes longer or until chicken is no longer pink inside and juices run clear when chicken is pierced.
- Serve with lemon wedges.
Nutrition Facts : Calories 302.5, Fat 8.7, SaturatedFat 1.7, Cholesterol 151, Sodium 275.9, Carbohydrate 3, Fiber 0.8, Sugar 0.5, Protein 50.6
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BRAISED INDIAN CHICKEN WITH CHICKPEAS - A BEAUTIFUL PLATE
From abeautifulplate.com
Estimated Reading Time 5 mins
- Preheat the oven to 325 degrees Fahrenheit (braising the chicken in the oven ensures that you will cook it at a steady, low temperature, and reduces the need to watch it on the stove; but this dish can also be braised directly on your stove-top). Pat the chicken thighs dry with paper towels, and season generously with salt and pepper.
- Heat the oil in a large (5.5 quart roughly) Dutch-oven or other heavy-bottomed pot. Working in batches (avoid over-crowding the pan), cook the chicken thighs until golden brown on all sides. Adjust heat as necessary. Set aside on a large plate.
- Add the butter to the pan drippings along with the sliced onion. Cook onions over low heat for 8 to 10 minutes, or until very soft, translucent, and caramelized, stirring often.
- Add the garlic, fresh ginger, coriander, cumin, turmeric, and cayenne pepper to the pot. Cook, stirring constantly, until very fragrant. Add the drained chickpeas and chicken broth, and stir gently. Add the browned chicken thighs to the pan (the broth should cover the chicken thighs about 2/3 to 3/4 of the way up). Bring to a low simmer. Cover the pot and transfer to the oven (alternatively, if cooking over the stove, place over very low heat and check the pot every 5 to 10 minutes to ensure that it is simmer slowly). Braise the chicken until fork-tender, roughly 40 to 50 minutes.
INDIAN-SPICED CHICKEN WITH CHICKPEAS AND SPINACH
From seasonsandsuppers.ca
5/5 (5)Total Time 1 hr 10 minsCategory Main CourseCalories 333 per serving
- Pan chicken dry and season with salt and pepper. Heat 1 Tbsp. oil in an oven-safe pan (with a lid, such as a Dutch oven) on stove-top over medium-high heat. Brown chicken on both sides until golden and remove to a plate.
- Add butter and onions to pan (don't remove drippings unless excessive). Cook, stirring regularly, until onions are soft and golden brown, about 10 minutes. (Don't rush browning the onions, as cooking them to golden adds great flavour to the dish). Stir in garlic, ginger and spices. Cook, stirring constantly, about 1 minute. Stir in chickpeas and 2 cups of broth. Return chicken to pan and any accumulated juices. Liquid should cover chicken by about 2/3. If not, add a bit more broth to top up. Bring liquid to a simmer, then cover and transfer to the pre-heated oven. Cook until chicken is fork-tender, about 45 minutes, depending on the cut of chicken you used.
- Remove from oven and transfer chicken to a plate. Cover with foil to keep warm. To hot liquid in pot, add spinach. Cover and let stand about 5 minutes, or until spinach is wilted. Stir in yogurt. Taste and season with salt and pepper, to taste. (If sauce is not as thick as you'd like, mix a bit of the sauce with a couple of teaspoons of cornstarch to make a paste. Add a bit at a time to the warm sauce and stir until desired thickness). Return chicken to pot and warm over low heat (do not boil or yogurt may curdle).
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