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Curried Chicken and Spinach

Source of Recipe

Internet


List of Ingredients

2 cups water
1 cup long grain rice
1 pound skinless, boneless chicken breast halves, fresh or frozen
2 teaspoons vegetable oil
1 large onion (for about 1 cup chopped)
1/2 bag (5 ounces) pre-washed fresh spinach (about 4 cups)
1 teaspoon bottled minced garlic
1 can (14 1/2 ounces) diced tomatoes
1/4 cup mango chutney
2 teaspoons curry powder
1/2 cup sour cream
salt and black pepper to taste



Recipe

1. Bring 2 cups water to a boil in a 2-quart saucepan. Meanwhile, begin steps 2 and 3. When the water boils, add the rice, cover the pan, reduce the heat to low and cook until tender, about 17 minutes.

2. If the chicken is frozen, microwave 2 minutes, uncovered on high, to begin defrosting. While the chicken defrosts, heat the oil on medium in an extra-deep, 12-inch, nonstick skillet that has a lid. Peel and coarsely chop the onion, adding it to the skillet as you chop. (It should be time to add the rice now.)

3. Cut the chicken into bite-size chunks and add them to the skillet as you cut. Raise the heat to medium-high. Stir from time to time.

4. Meanwhile, rinse the spinach, drain well, remove any tough stems and coarsely chop it into 1/2-inch-wide strips. Set aside. When the chicken is no longer pink, reduce the heat to medium and add the garlic, tomatoes, chutney and curry powder. Stir to incorporate.

5. Sprinkle the spinach on top of the chicken mixture and cover. Steam the spinach for 5 minutes until it wilts. (Do not overcook.) Reduce the heat to low, and stir in the sour cream. Simmer for 1 minute (do not boil or the sour cream will curdle). Season with salt and pepper to taste. To serve, spoon the chicken mixture over steamed rice.

Serves 4

Approximate Values Per Serving: 432 calories (18% from fat), 9 g fat (2 g saturated), 62 mg cholesterol, 31 g protein, 57 g carbohydrates, 363 mg sodium