Creamy spinach chicken

This is a great one dish meal as it has the protein and vegetables all combined together. I used a fat free creamer as a substitute for heavy cream. It would taste better for sure with the heavy cream, but as I wanted to keep this dish on the lighter side, the substitution was necessary. I used frozen spinach, as it is convenient and often something I have in my freezer.

I did not put in any curry powder or chillies in the dish, to keep it mild, so that the whole family could eat it. You could add a couple of green chillies if you wanted to spice things up. This dis goes well with naan, chapatis or rice. I also used this chicken dish as the filling (with cheese) for quesadillas, and the kids loved it.


1 1/2 lb chicken breast, sliced to bite size pieces

2 onions, chopped

6 garlic cloves

4 tomatoes

1 inch ginger, chopped

3 tsp roasted* cumin

500 g frozen spinach

2 tbsp garam masala

1/2 cup fat free dairy creamer


1. Grind the onions, garlic, ginger, cumin seeds, tomatoes until a smooth paste.

2. Heat pan with olive oil and fry the grinded ingredients.

3. When fragrant, add frozen spinach. Cook till the spinach is almost thawed.

4. Add chicken, garam masala and cream. Stir occasionally until the chicken is cooked.

* I usually roast my cumin seed on a medium hot pan for a few minutes to bring out the flavour. Make sure they do not burn though. Sometimes I roast a little more and store them in a glass jar for use another day. If you do not have time to roast the cumin seeds, you can use them straight from the packet.


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