Details
- Time: 45 minutes
- Serves: 4-6
- Difficulty: Moderate
Spinach is one of those universal freezer stables that people reach for when they want to “add a little green” to a meal. It can be chalky. It can be forgettable.
This dish is my attempt to give spinach a starring role.
Loosely inspired by sabzi, a Middle Eastern spinach and lamb preparation, this recipe is generous in spirit rather than strict in definition. It may be equally generous to call it a curry, but if we think of curry as vegetables, herbs, spices, and time coaxing flavor into something cohesive, then that is exactly what this is.
Crispy fried herbs become the backbone of the sauce. Spinach turns silky and deeply green. Chicken stays tender and comforting. The whole thing lands somewhere between cozy and bright, familiar and surprising.
It is not quite a dump-and-go recipe, but it is close. A few steps. Minimal dishes. Big payoff.
Why You’ll Love This Dish
- Turns spinach into something deeply flavorful
- Crispy herbs create a rich, aromatic base
- Comforting but fresh and vibrant
- Mostly one pot, with minimal cleanup
- Perfect over cardamom rice or with flatbread
Ingredients
For the Curry
- ¼ cup olive oil
- ½ bunch cilantro
- 10–15 sprigs chives
- 2 boneless, skinless chicken breasts, cut into 2-inch chunks
- 4 cloves garlic, roughly chopped
- 1 shallot, sliced
- 1½ cups chicken broth
- 4 cups spinach
- Salt and pepper, to taste
To garnish
- 1 red pepper, thinly sliced
- Fresh cilantro sprigs
Cardamom Rice
- 1 cup basmati rice, rinsed
- 4 cardamom pods
- ½ tsp salt
- 1 tbsp olive oil
Directions
Start the Curry
In a high-sided medium skillet with a lid, heat the olive oil until very hot but not smoking. When a drop of water sizzles immediately, add the cilantro and chives. Flash fry until browned and crispy, about 2 minutes. Remove and set aside.
In the same oil, sear the chicken on all sides, about 2 minutes per side. Work in batches if needed. Remove and reserve the chicken.
Add the garlic and shallot to the pan and cook until the shallot is translucent, about 3 minutes. Return the chicken to the pan, pour in the broth, toss gently, cover, and cook until the chicken is cooked through, about 10 minutes.
Remove the chicken again, leaving the liquid, garlic, and shallots in the pan. Season with salt and pepper. Let the liquid simmer uncovered until reduced by about half, roughly 10 minutes. Add the spinach, toss to coat, cover, and let stew for 5 minutes.
Transfer the spinach mixture and the fried herbs to a blender or food processor. Blend into a loose, runny paste, about 30 seconds.
Return the sauce to the pan, add the chicken, and toss to coat. Keep warm while you prepare the rice.
Make the Cardamom Rice
In a pot, rinse the rice until the water runs clear. Add cardamom pods, salt, olive oil, and 2 cups water. Bring to a boil, cover, reduce heat to low, and cook for 15 minutes.
Turn off the heat and let sit, covered, for 10 minutes before fluffing.
To Serve
Spoon the chicken and spinach curry over cardamom rice. Finish with fresh cilantro and sliced red pepper. Serve hot.
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