Recipe for Modified Chicken in Spinach-Curry Sauce 
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Yield:
4
Ingredients:
Amount Ingredient
2 tbl all-purpose flour
3/4 tsp salt divided use
1/2 tsp freshly ground black pepper
16 oz skinless boneless chicken breasts four 4-ounce
breasts
2 tsp vegetable oil
OR olive oil or as required
2 tsp curry powder mild or hot
1/2 tsp ground cumin
1 x garlic clove minced
2 cup frozen chopped spinach thawed, well-drained
1 cup low sodium chicken broth
Instructions:
Instructions: 1. Cut chicken breasts into 1-inch cubes (approximately).

2. In a gallon-size sealable plastic bag, combine flour, 1/4 teaspoon of the salt and all the pepper; add about one quarter of the chicken pieces.

Seal bag; shake to coat thoroughly. Transfer chicken to plate; repeat

[process of adding about one quarter of the original quantity of chicken pieces to bag, sealing, and shaking] with remaining chicken.

3. Mix minced garlic, curry powder and ground cumin in a small bowl.

4. In large nonstick skillet, heat oil; add chicken. Add about half of the curry mixture and stir well. Cook over medium-high heat, turning several times, until lightly browned. [I generally find that it takes longer than 10 minutes to turn all sides of the chicken light brown.] Transfer chicken to clean bowl; set aside.

5. Add remaining mixture of curry powder, cumin and garlic to the same skillet; cook over medium heat, stirring constantly, 1 minute, until fragrant. Stir in spinach and broth; bring liquid to a boil. Reduce heat to low; simmer, stirring occasionally, 10 minutes, until flavours are blended.

6. Stir in yogurt and remaining 1/2 teaspoon salt.

7. Return chicken to skillet; cook over low heat about 15 minutes until chicken is cooked through and mixture is heated.

Serving Ideas : Raita (p.6), spiced rice pilaf with raisins (p.7), chutney

I have made a few changes to a Weight Watcher recipe called "Chicken in Spinach-Curry Sauce" and now consider the dish to be tried and true. I had posted the original recipe to the Eat-lf list (low fat recipes) in 2000. I have listed the changes in the Notes section.

NOTES : I have made the following changes to the original Weight Watchers recipe: - cut the four boneless skinless chicken breasts into cubes - added half the spice mixture to the chicken in the skillet, in order to give the chicken more curry flavour. I found the original recipe, with the spice mixture cooked with the spinach and broth led to a wonderful sauce surrounding bland chicken.

occasionally use olive oil instead of regular vegetable oil, for a slightly different taste
replaced buttermilk with an equal quantity of plain lowfat yogurt, the latter of which I always have available.

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