Chicken, Potatoes & Spinach in Indian-spiced Yogurt Sauce

Chicken, Potatoes & Spinach in Yogurt SauceaAs the TV ad says “You should have gone to Specsavers”! I just could not believe it when I pulled out of the fridge what I thought I had bought as boneless chicken thighs were actually boneless chicken breasts! and, no, I didn’t have my glasses on!

As mentioned previously I like chicken thighs for their flavour and I seldom if ever use chicken breasts – anyway it was chicken breasts that I had so that is what I had to use. This recipe would work equally well with thighs – you might just need to increase the cooking time slightly.

The other week, Lisa at Panning the Globe cooked a yogurt
marinated turkey
and gave an excellent explanation about how
yogurt behaves when it is heated and why it is best to use a full fat.

Here I used Origin Earth Sheep Milk Yoghurt, because it is the sheep milk season here in Hawke’s Bay and I love this product, plus it also has a higher fat solids content which makes it ideal for cooking and less likely to split.

Chicken, Potatoes & Spinach in Indian-spiced Yogurt Sauce

The spices used in this dish gives it a rich, fragrant and mellow flavour – if you want a bit of heat, a sliced fresh chilli or a pinch of dried chilli flakes, can be added with the spices in step 3.

This dish can be made ahead of time to the end of stage three, then just reheat and add the yogurt when you are ready to serve.

Serves 4

1 bunch spinach vegetable oil
1 large onion, chopped
3 cloves garlic, finely chopped
1 tbsp grated fresh ginger
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp paprika
½ tsp turmeric
salt
4 (about 600g) boneless, skinless chicken breasts, each cut into 3cm cubes
500g potatoes, cut into chunks
440g can diced tomatoes
1 cup full fat yogurt

1              Remove spinach leaves from stems and wash well. Steam or microwave spinach until wilted. Press to remove excess water, chop and set aside.

2              Place a little oil and onion in a large frying pan with lid, over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent. Stir in garlic and ginger and cook, stirring, for 1 minute or until fragrant.

3              Add cumin, coriander, paprika, turmeric and a good grind of salt and cook, stirring, for 1 minute or until fragrant. Add chicken and potatoes and toss to coat with spice mixture. Stir in tomatoes. Fill can with water, swirl to rinse, add to pan, bring to simmering, cover and simmer, stirring occasionally, for 25-30 minutes or until chicken and potatoes are cooked. Remove lid, stir in reserved
spinach, bring back to simmering and simmer, uncovered, for 5 minutes to evaporate remove any excess liquid.

4              Stir in yogurt and cook, stirring constantly, for a few minutes to heat through. Check seasoning and ladle into bowls.

Happy cooking and eating.

Recipe by Rachel Blackmore

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