|2 tbsp (25 mL) butter||1 onion, chopped|
|2 cloves garlic, minced||2 boneless, skinless chicken breasts (about 12 oz/375 g total), cut into bite-size pieces|
|2 tsp (10 mL) minced fresh ginger or ½ tsp (2 mL) dried ground||2 tsp (10 mL) curry powder|
|3/4 cup (175 mL) basmati rice||2 cups (500 mL) 5% light or 10% half-and-half cream|
|1 cup (250 mL) water||4 cups (1 L) lightly packed chopped spinach|
|Salt to taste|
1. In a large deep pot, melt butter over medium heat. Add onion and garlic; sauté for 3 min or until onions are softened. Add chicken, ginger and curry powder and cook stirring often, for 3 min or until chicken is lightly browned. Add rice and stir to coat.
2. Add cream and water and increase heat to medium-high and bring to a boil, stirring occasionally. Stir in spinach. Cover and reduce heat to low; simmer for about 10 min or until rice is tender and chicken is no longer pink inside. Season to taste with salt. Remove from heat and let stand 5 min before serving.
Cooking Tips: Rice mixture should be slightly runny to spoon out into shallow soup bowls.
For a burst of fresh flavour, garnish with chopped fresh coriander.