Paneer and Chicken Curry
with tomato / spinach / rice

Name: Paneer and Chicken Curry
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3/4 cup Rice, uncooked white or brown; 1/2 Onions, medium and red, diced; 4 cloves Garlic, chopped; 2 tsp Ginger, grated; 1 Jalapenos, diced; 1 lb Chicken breasts, boneless and skinless, cubed; 8 oz Cheese, paneer, cubed (sub firm tofu); 2 Tbsp Oil, cooking; 1 can Tomatoes, diced (28 oz / 794 g); 1 Tbsp Curry powder, mild; 2 cups Spinach, baby; 1 cup Peas, frozen or canned; 1/4 cup Cilantro leaves, chopped; 1 tsp Lemon juice

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

Paneer is a firm Indian cheese that is often used as a vegetarian protein and adds flavor to simple vegetable-packed curries like this one.
Smarts: A version of this curry was featured way back in 2013. We've updated the recipe so that it includes chicken along with paneer. We also reduced the prep time by using canned tomatoes instead of fresh.

Ingredients

Metric

Servings:

Paneer and Chicken Curry:

Rice, uncooked white or brown - 3/4 cup
Onions, medium and red - 1/2 , diced
Garlic - 4 cloves , chopped
Ginger - 2 tsp , grated
Jalapenos - 1 , diced
Chicken breasts, boneless and skinless - 1 lb , cubed
Cheese, paneer - 8 oz , cubed (sub firm tofu)
Oil, cooking - 2 Tbsp
Tomatoes, diced (28 oz / 794 g) - 1 can
Curry powder, mild - 1 Tbsp
Spinach, baby - 2 cups
Peas, frozen or canned - 1 cup
Cilantro leaves - 1/4 cup , chopped
Lemon juice - 1 tsp

Prep

Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Onions / Garlic / Ginger / Jalapenos - Prep as directed and combine. (Can be done up to 5 days ahead)
Chicken - Cube chicken. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
Paneer - Cube.

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Make

Heat a skillet or saute pan over medium-high heat. Add oil and then onions, garlic, ginger, and jalapeno to heated oil with a pinch of salt. Saute until softened, ~3 minutes.
Add chicken and saute in aromatics until cooked on the outside, 3 to 4 minutes.
Add in tomatoes (including liquid) and simmer for 5 to 7 minutes until sauce reduces slightly.
Stir in curry powder and spinach leaves. Saute until spinach is wilted, 3 to 4 minutes.
Add paneer (or tofu) and peas, and cook for another 3 to 5 minutes until everything is warmed through and chicken is fully cooked.
While curry simmers, chop cilantro.
Reheat rice if made ahead.
Stir lemon juice into curry and season to taste with some salt and pepper or more curry powder. Garnish with cilantro, and enjoy over rice!

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