Easiest Way to Prepare Yummy Chicken Vandail with Spinach

Easiest Way to Prepare Yummy Chicken Vandail with Spinach Delicious, fresh and tasty.

Chicken Vandail with Spinach. Try this healthy curry recipe packed full of spinach goodness. Chicken and spinach with lots of cheese fill flour tortillas that are topped with enchilada sauce and more cheese. I love spinach chicken and cheese together with pasta and a good pasta sauce but did not like it with enchilada sauce.

I make Easy Chicken Breasts with Spinach and Mushrooms quite often.

And the chicken always comes out perfectly.

Juicy chunks of mango, tangy-sweet honey mustard dressing, and crunchy pepita seeds make this chicken and spinach salad pop.

You can have Chicken Vandail with Spinach using 17 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Chicken Vandail with Spinach

1. Prepare 2 tbsp of vegetable oil.

2. It’s 2 of clove.

3. You need 1 of star anise.

4. Prepare 4 cm of piece cinnamon stick.

5. You need 1 tsp of ground cumin.

6. You need 1 tsp of salt.

7. Prepare 2 of small onions, chopped.

8. Prepare 5 cloves of garlic, crushed (more if you prefer).

9. You need 1/2 tsp of chilli powder (normally 2 tsp).

10. You need 1/2 tsp of ground fenugreek.

11. You need 1/2 tsp of turmeric.

12. Prepare 6 of vine tomatoes, halved then sliced.

13. It’s 1 kg of chicken thighs, roughly chopped.

14. Prepare of large handful baby spinach.

15. You need 1 tbsp of white wine vinegar.

16. Prepare 1 tsp of sugar.

17. It’s of Fresh coriander, to garnish.

It's also an easy dinner to pull together in a flash.

Immediately add to spinach and toss with honey mustard dressing, chicken, and pepita seeds.

This pan-roasted chicken thighs recipe is an easy, one-pan meal that is a crowd-pleaser.

It's an easy dish with great garlic flavor and creamy spinach.

Chicken Vandail with Spinach instructions

1. Chop your onions, chicken and tomatoes, crush your garlic and have all the spices near the pan to make it quick and easy. (No stress here).

2. Heat the oil in a karahi or heavy based saucepan over a low-medium heat and add the cloves, cinnamon and star anise. Fry for a minute or so until you can smell the fragrance of the spices. Be careful not to burn them..

3. Add the chopped onions and fry for a further 10 minutes until soft and slightly golden. Add the crushed garlic and ground cumin and continue to fry for another minute whilst stirring..

4. Add the rest of the spices and stir in for 30 seconds on a low heat. Then add the tomatoes and cook for a further 5 minutes until the tomatoes begin to soften..

5. Add the chopped chicken and stir until the chicken is well coated with the spices. Cook for a few minutes whilst stirring..

6. Season with salt and just cover the chicken with hot water. Cover the pan and cook on a medium heat for 30 minutes, stirring occasionally..

7. After 30 minutes, remove the lid and add the sugar and white wine vinegar and cook on a high heat for 10 more minutes until the sauce thickens. Add the spinach 2 minutes before the end of the cooking time. Serve with basmati rice and naan breads and a sprinkling of coriander..

Well, it turned out pretty damn awesome!

Check out the recipe below for garlic parmesan creamed spinach and pan-roasted chicken thighs.

Indian-Spiced Chicken and Spinach. this link is to an external site that may or may not meet accessibility guidelines.

Sauteed spinach: Heat olive oil in large skillet over medium heat.

Crush garlic cloves with the side of the knife and add to the oil.