Spiced Pakistani-Style Chicken Curry with Bell Pepper, Spinach & Rice
- Time
- 40 min
- Serves
- 4
- Style
- Default
Ingredients
- 2 (5 oz) pkgsbaby spinach
- 1 cupbasmati rice
- 16 fl ozchicken or vegetable broth
- 2 lbchicken thighs, boneless skinless
- 1 small bunchcilantro
- 4 clovesgarlic
- 2 (1 inch) piecesginger root
- 2limes
- 2red bell peppers
- 2 (8 oz) canstomato sauce
- 2 mediumyellow onions
- black pepper
- chili powder
- cinnamon, ground
- coriander, ground
- cumin, ground
- extra virgin olive oil
- paprika
- salt
- turmeric, ground
Cookware
- can opener
- chef's knife
- citrus juicer (optional)
- colander
- cutting board
- garlic press (optional)
- grater (optional)
- measuring cups
- measuring spoons
- medium saucepan
- mixing bowls
- nonstick skillet
- stirring spoon
Per serving
- Calories
- 634
- Protein
- 56g
- Carbs
- 62g
- Fat
- 19g
- Fiber
- 8g
- Sodium
- 341mg
Method
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