Recipe of the Week!

April 14, 2010

Last week I touted the value of the store-bought rotisserie chicken; here’s a recipe with which to put that chicken to good use.  This Southern India-inspired dish (courtesy yet again of the Hannaford magazine) has great flavor from the spices and herbs, bound together by the slightly creamy coconut milk.  It works best with the chicken legs and thighs, but the white meat will be good too.  The spinach absorbs the flavors really well, and I recommend serving this over rice.  For vegetarians, this will also work quite well with pre-cooked tofu or just a smattering of vegetables (cook them long enough to get tender).  Please enjoy this week’s Recipe of the Week!

Chicken and Spinach Coconut Masala

(serves 4)

1 tbsp.

       vegetable oil

1 ½ cups

onions, diced

1 tbsp.

Minced garlic

2 tbsp.

Minced fresh ginger


Jalapeno pepper, deveined, seeded and minced

1 tsp.

Ground coriander

1 tsp.


½ tsp.

Kosher salt

½ tsp.

Ground cumin

½ tsp.

14 oz.

Ground turmeric

light coconut milk

3 cups

skinned and roughly shredded rotisserie chicken

1 tsp.

garam masala

1/3 cup


5 oz.

Spinach leaves

1 tbsp.

Fresh lime juice

½ cup

Chopped fresh cilantro


Lime, quartered




Heat oil in a large nonstick skillet over medium-high heat. Add onion and sauté 3 minutes. Add garlic, ginger, and jalapeño, and sauté 1 minute, until just fragrant. Stir in coriander, sugar, salt, cumin, turmeric, and coconut milk. Add chicken, and stir gently to combine. Bring to a simmer, reduce heat, and cook over medium-low heat, covered, for 5 minutes.  Just before serving, stir in garam masala and the water. The mixture should be just thin enough to fold in the spinach. Add more water if needed. Gently fold in spinach and cook until just wilted, about 1 minute. Stir in lime juice and cilantro. Serve hot, with lime wedges on the side, if desired.  Eat!


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