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Photo of Indian chicken with spinach, potatoes and chickpeas by WW

Indian chicken with spinach, potatoes and chickpeas

3
Points® value
Total Time
55 min
Prep
25 min
Cook
30 min
Serves
4
Difficulty
Moderate
Flavourful Indian cuisine can be a breeze to make at home.

Ingredients

Cooked potato, red or white

10 oz, red, cut into 1/2-inch pieces

Olive oil

3½ tsp(s)

Minced garlic

2 tsp(s)

Canned undrained chickpeas

15½ oz, rinsed and drained

Fresh spinach

10 oz, baby

Table salt

1 tsp(s), divided

Cayenne pepper

⅛ tsp(s), or to taste

Plain lowfat yogurt

8 oz

Cumin seeds

2 tsp(s)

Ground coriander

½ tsp(s)

Ground cardamom

¼ tsp(s)

Ground ginger

¼ tsp(s)

Lemon zest

2 tsp(s)

Ground cinnamon

¼ tsp(s)

Uncooked boneless skinless chicken breast

1 pound(s), four 4 oz cutlets

Instructions

  1. In a large pot, cook potatoes in water until tender, about 15 minutes; drain and set aside.
  2. In same pot, heat 1 1/2 teaspoons oil over medium heat. Add garlic; cook, stirring, until garlic begins to brown, about 1 minute. Add chickpeas; cook until warmed through, about 5 minutes. Add spinach; cook, stirring, until almost wilted, about 2 minutes. Add back potatoes, 1/2 teaspoon salt and pepper. Stir. Remove from heat. Stir in yogurt and set aside.
  3. Meanwhile, in a small bowl combine cumin, zest, remaining salt, coriander, cardamom, ginger, cinnamon and 1/2 teaspoon oil. Rub over cutlets.
  4. In a large, nonstick skillet over medium-high heat, heat remaining 1 1/2 teaspoons oil. Cook cutlets, turning once, until browned and cooked through, about 5 minutes.
  5. Yields 1 chicken cutlet and about 3/4 cup potato mixture per serving.

Notes

To make this recipe even faster, use stewed cubed potatoes (with or without onions) that you find in the refrigerated section of most grocery stores.

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