Indian Spiced Spinach Salad with Chicken
Prep. Time: 1 hour marinade plus 10 minutes
Cooking Time: 20 minutes
Approximate calories per serving: 536
For the Marinade:
3 TB lemon juice
1 1/2 ts garam masala
1 ts tumeric
1 TB ginger, grated
2 garlic cloves, minced
3 1/2 TB vegetable oil
1 medium onion, sliced thinly
4 chicken breasts
1 TB vegetable oil
2 cups frozen peas
1 bunch spinach, washed and chopped
1 ts cumin seeds
1/2 ts coriander seeds
2 TB lemon juice
1. Combine all marinade ingredients with chicken breasts. Cover and let marinade for at least an hour.
2. Heat a saute pan on high. Add 1 TB vegetable oil, then add chicken breasts.
3. Cook chicken over medium high heat for 7 or so minutes each side. Remove and set aside.
4. Add onions to saute pan and cook over medium high heat for 5 or so minutes. Add frozen peas and cook another 5 or so minutes.
5. In a small saute pan heat up the cumin and coriander seeds. Pour into a grinder or mortar and pestle and grind.
6. Add washed spinach to a large bowl. Add lemon juice and ground spices and mix until combined.
7. Place a serving size of spinach onto a plate. Add onion and pea mixture, then top with one slice chicken breast.
My husband is perfecting the art of cooking Indian food. I love it. It gives me a night off from cooking and Indian food is my favorite! This week he made Chana Masala for the first time. So delicious!
Prep. Time: 5 minutes
Cooking Time: 25 minutes
2 TB butter
1 onion, chopped
2 garlic cloves
1 TB ground coriander
1 TB ground cumin
1 ts ground cayenne pepper
1 ts ground turmeric
2 15-ounce cans chopped tomatoes
2 15-ounce cans chickpeas, rinsed and drained
1 ts paprika
1 ts garam masala
1 ts salt
Juice of 1/2 lemon
1 jalapeno, stemmed, seeded, and chopped
2 ts ginger, grated
1. Cook 2 cups rice as normal, just add 2 TB of tumeric to the rice.
2. Heat large skillet over medium heat; add butter and melt. When melted, add the onion and cook 5 minutes until soft and beginning to brown. Add the garlic, ginger and jalepeno and cook for another minute.
3. Add the coriander, cumin, cayenne, and turmeric. Stir until combined and cook for 30 seconds or so, or until it is very fragrant.
4. Stir in the canned tomatoes. Cook for 5 minutes, stirring occasionally.
5. Add the chickpeas; stir until combined and then bring mixture to a boil.
6. Reduce heat to a simmer. Add the paprika, garam masala, salt, and lemon juice. Cover and cook at a simmer for 10 minutes.
7. Serve over rice.