dinner · lunch · Indian-inspired
Golden Ginger Chicken & Spinach Stew
A warming stew with chicken breast, spinach, and a golden ginger finish.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 6 servings
- 1½ lb chicken breast, cut into pieces
- 5 cups spinach
- 1 tbsp olive oil
- ½ tsp salt
- 2 tsp curry powder
- 1 tsp turmeric
- 1 tbsp ginger, grated
- 3 cups vegetable broth
- 2 cups tomato
- 1 bay leaf
Equipment
Large pot
How to make it
- 1
Heat the olive oil in a large pot; cook the chicken breast with the spinach, bay leaf, and salt for 5 minutes.
- 2
Stir in the curry powder, turmeric, ginger, vegetable broth, and tomato; simmer gently. Cook the chicken breast until the center reaches 165°F.
- 3
Continue simmering until the spinach is tender and the stew has thickened slightly.
Storage & leftovers
Refrigerate in a covered container within 2 hours and use within 4 days.
Reheat leftovers to 165°F throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, gluten-free, peanut-free, sesame-free, soy-free, tree-nut-free.
No major allergen is listed in the ingredients shown here. Packaged ingredients can vary, so always check labels and cross-contact information.