A classic Indian curry dish made with chicken and fresh spinach. Serve with basmati rice.
This was very good, with authentic Indian flavors. I couldn't find cardamon pods so I used ground cardamon instead, and I used a rotisserie chicken so it all came together very quickly and easily. I found that it needed a lot more salt; like twice as much. I completely forgot about the sour cream and the butter and it was still delicious (and healthier, too, as a result). - 02 Nov 2017 (Review from Allrecipes US | Canada)
Yummy. I used chilli powder instead of cayenne pepper and 2 pkts of frozen spinach thawed. This will be a regular recipe for me. - 21 Aug 2017 (Review from Allrecipes US | Canada)
I didn't have enough chicken to make 6 servings, and I realized too late that I didn't have cardamom, so I had to try and get the ingredients down in proportion to the amount of chicken I had. I used chicken tenders instead of chicken breasts, which sped up the cooking process because they cooked faster and were already tender. There was a bit of a disaster involving a blender full of hot spinach, so I would do that part differently. Regardless, the end result was delicious. My husband said it was one of his favorite meals, "up there with pizza," which, if you knew my husband, would know is about the highest accolade you can get. - 20 Jun 2017 (Review from Allrecipes US | Canada)