Paneer and Chicken Curry
with tomato / spinach / rice
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.
- 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
- 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.
- 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!
This is okay, but nothing memorable. I couldn't find paneer anywhere, so maybe this would have been better if I could make it properly.0 Helpful
kind of flavorless.0 Helpful
I asked Facebook where to find paneer. Score! This was incredibly flavorful. I left some jalapeno seeds in to kick up the heat.0 Helpful
Used queso fresco instead of paneer because I couldn't find paneer, and it worked great!0 Helpful
Couldn't find paneer so went with the tofu. It added substance but the texture was not really close. Would probably omit completely. I also doubled the curry powder -- would be better if spicier.0 Helpful
Too heavy on the garbanzo beans for us, and we just weren't terribly keen on the tomato base for the curry. Would possibly try it again with fake chicken instead of the chickpea version.0 Helpful