Colorful South Asian Chicken And Spinach Recipe

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Colorful South Asian Chicken and Spinach

Heidi Hoerman


Chicken, marinated in yogurt and cooked on skewers is served on sauteed spinach and rice. This is a very colorful dish, top to bottom: turmeric yellow (chicken), red & green (spinach & red bell pepper)and white (rice).

Sometimes, based on a few internet recipes and what's in the house, a really tasty supper results. This dish takes inspiration from Indian saag murgh and Thai satay chicken skewers with a desire for something tasty yet pretty simple.

pinch tips: How to Quarter a Chicken





4 Hr


45 Min



1/2 c
plain yogurt
1/2 medium
lemon, juice only
1 tsp
1 tsp
dried mint leaves
1 tsp
dried cilantro leaves
1 tsp
curry spice mix or garam masala
8 oz
chicken breast meat (about 1/2 a large, boneless breast)
1 pinch
salt (optional)


1 c
raw rice
1 Tbsp
butter or margarine
1 pinch
salt (optional)
2 c
boiling water


2 Tbsp
canola or other light oil
1/2 large
red bell pepper, in 1/2 in dice
2 clove
garlic, minced
1 bunch
spinach, washed and roughly chopped (1 bag fresh or 1 package frozen)
1 pinch
salt (optional)
1/2 medium
lemon, juice only

Directions Step-By-Step

About 4 hours before you plan to serve the dish, make the marinade. Mix together yogurt, juice of 1/2 a lemon, turmeric, mint, cilantro, and curry powder. Slice the chicken breast into 1/4 inch thick slices. Place the chicken pieces in the marinade and stir to thoroughly coat the chicken. Refrigerate the chicken in the marinade until ready to cook.
About 1 hour before you plan to eat, preheat the oven to 400F.
Put rice, butter, pinch of salt, and boiling water in a covered casserole. Bake, covered, for 45 minutes or until water has evaporated and rice is cooked through.
Preheat an iron grill pan (ridged skillet) in the oven. On top of the stove, on medium high heat, preheat 2 tablespoons oil in a saute pan with a cover.
Lightly saute the diced red bell pepper. Add the garlic and spinach. Stir to wilt the spinach. Cover the pan and remove from the heat to allow the spinach to steam while the chicken is cooking.
String the marinated chicken pieces on bamboo skewers and sprinkle lightly with salt. Lightly oil the hot grill pan. Oven grill the chicken 5 minutes, turn over, and grill an additional 5 minutes or until the chicken is fully cooked.
Stir the juice from the second half lemon into the spinach and add a pinch of salt if desired.
To serve, place a bed of rice on each plate. Place spinach on top of the rice, and chicken on top of the spinach.

About this Recipe

Course/Dish: Chicken
Regional Style: Asian
Hashtags: #rice, #spinach, #curry, #Indian