Curry Chicken & Palak Paneer

Chicken
3 boneless skinless chicken breasts
2 tbsp. butter
2 cloves garlic, diced
1/2 c. grated onion
1 Tbsp. grated fresh ginger
1 tsp. salt
Curry powder to taste (we used 1 1/2 Tbsp.)
1/8 tsp. allspice
1 tbsp. olive oil.

Pound out & dice chicken breast. Saute in butter with garlic, onion & ginger until chicken is cooked through. Add olive oil, curry powder, allspice & salt. Stir until chicken is fully coated. Simmer on low for 10 minutes.

Palak Paneer
3 tbsp. olive oil
1 bunch spinach
1 clove garlic
2 Tbsp. fresh cilantro
1 Tbsp. grated fresh ginger
1 Tbsp. grated onion
1/2 tbsp. curry powder
1 c. ricotta cheese

Saute spinach & herbs in 2 tbsp. olive oil until spinach is fully cooked. Remove from pan and blend in blender until finally chopped. Add 1 tbsp. olive oil in pan. When oil is hot, add dollops of cheese. Cook until bubbly, then add spinach mixture. Lower heat and let cook about 10 minutes, stirring regularly so cheese doesn't burn on the bottom of the pan.

We ate ours on warm flatbread with brown rice.

Prep time: 10 minutes
Cook time: 45 (mostly the rice)
Serves: 5-6 people

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