Curry Chicken Breasts With Chickpeas and Spinach

By Kay Chun

Curry Chicken Breasts With Chickpeas and Spinach
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
20 minutes
Rating
4(1,884)
Comments
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This entire dish is built for flavor — and ease. An ideal ingredient for quick weeknight meals, chicken breasts can be pounded thin, so they’ll cook quickly and evenly. Here, the cutlets are dusted in flour to create a delicate, golden crust that seals in moisture, and flavored with Madras curry powder, an Indian spice blend featuring coriander, turmeric, chiles, cumin, fennel, garlic and ginger. Toasting it in oil brings out all its warmth and richness. The curried chickpeas make a wonderful side dish on their own, and would pair just as well with another meat or fish.

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Ingredients

Yield:4 servings
  • ¼cup all-purpose flour
  • 4(6-ounce) boneless, skinless chicken breasts, pounded ½-inch thick
  • Kosher salt and black pepper
  • ¼cup canola oil
  • 2tablespoons Madras curry powder
  • 1(15-ounce) can chickpeas, rinsed
  • 2tablespoons unsalted butter
  • 1tablespoon fresh lime juice, plus wedges for serving
  • 4ounces baby spinach (about 4 packed cups)
  • Chopped fresh cilantro (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

568 calories; 27 grams fat; 6 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 6 grams polyunsaturated fat; 33 grams carbohydrates; 9 grams dietary fiber; 5 grams sugars; 48 grams protein; 758 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place flour on a plate. Season chicken with salt and pepper, then lightly dredge in flour until coated.

  2. Step 2

    In a large nonstick skillet, heat 1 tablespoon oil over medium. Add 2 chicken cutlets and cook until golden and cooked through, about 3 minutes per side. Transfer to plates. Repeat with 1 tablespoon oil and remaining cutlets, transferring cutlets to plates.

  3. Step 3

    Add remaining 2 tablespoons oil to the skillet, then curry powder and chickpeas. Season with salt and pepper and cook over medium heat, stirring frequently, until chickpeas are golden and starting to pop, about 3 minutes. Add butter, lime juice and spinach and stir just until spinach starts to wilt, about 30 seconds. Spoon chickpea mixture over chicken and top with cilantro, if using. Serve with lime wedges.

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Ratings

4 out of 5
1,884 user ratings
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Comments

Mikey Queso

2 tbsp coriander seeds 1 tbsp cumin seeds 1 tbsp fenugreek seeds 1 tbsp mustard seeds 10cm piece of cinnamon stick 10 cardamom pods, split 6 dried Kashmiri chillies (or other mild ones) 1 tsp black peppercorns (or 1 long pepper) Toast in skillet until fragrant Grind in a spice/ coffee grinder Add some dried curry leaves and turmeric Voila!

Bonnie

How to make one’s own Madras Curry powder?

eM

- add curry to the flour. - consider chick thighs - Deglaze pan after chicken with a little white wine or vermouth. - Sauté a little chopped shallots/red onion/ garlic with chickpeas. - Serve with plain Greek yogurt/garlic/lemon juice/cilantro dollop - use more lime juice and spinach.

Nancy

I think I would have liked this better with a crispy chicken or pork medallion. The sauce is easy but didn't rock the world. Won't be making it again

quaas

Did it again. Delicious

Andy

Doubled the chickpeas, subbed Ras El Hanout for curry powder. Yummmmmm.

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