This picture is not exactly as it should look. This was one of those time when, at the end, I forgot to take pictures. This was Evie’s plate so there was less sauce and very little spinach. The adult plates had lots of sauce and spinach pieces, which looked more reminiscent of butter chicken.
This recipe is not quite authentic, but it is a good weeknight meal. And a bonus, one pot easy clean up! You can make it spicier by the addition of more chilies or less spicy if you have children who do not like too much spice. I forgot to buy fresh chilies and was desperate so I used a few pinches of dried chilli flakes until I got the heat that I wanted. I would not really recommend this, but if you are stuck it will do. It turned out great. This recipe is also a good way to sneak spinach into a meal.
6 skinless, boneless chicken breasts, cut into bite size pieces.
1/4 cup butter
1tbsp ground cumin
2-3 hot chilli peppers, finely chopped (should equal 2-3 tbsp)
1tbsp grated fresh ginger
3/4 cup chopped coriander/cilantro
1 cup whipping cream
14oz can tomato sauce 1/2 tsp salt
5 cups baby spinach (regular is good too, just chop into smaller pieces).
Cook chicken in 2 batches,
cook half of the chicken in 2 tbsp of the butter, sprinkle with half of the cumin and cook until no longer pink, then repeat with remaining pieces and 2 more tbsp of butter and rest of the cumin. If your pan is large enough so the chicken isn’t crowded you can combine this into one step.
Remove chicken to a bowl.
Add cream to the pan and deglaze
Stir to scrape up bits from pan
Add tomato sauce and stir
Add grated ginger, finely chopped peppers and salt
Add chicken and juices back to pan and stir. Bring to boil and then simmer about 10 minutes until chicken is heated through.
Add chopped coriander/cilantro
Add spinach and let cook until spinach wilts down.
Serve with basmati rice and naan bread.
Source: unsure, original recipe from either a 2004-2005 issue Canadian Living or Chatelaine magazine, adapted by me.