Chicken with Tomato and Greens

National Chicken Council
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 40 mins


1 1/2pounds chicken drumsticks, skin removed (about 6)
3tablespoons sesame or vegetable oil
1large onion, chopped
2teaspoons ground cumin
2teaspoons ground coriander
1/2teaspoon turmeric
1tablespoon minced garlic
1tablespoon minced ginger
1/2teaspoon cayenne pepper
1 (28-ounce) can diced tomatoes, in juices
1teaspoon salt
3cups finely chopped spinach


  1. In large saucepan, warm oil over medium-high heat. Add onions and cook, stirring, until lightly browned, about 10 minutes. Add cumin, coriander, turmeric, garlic and ginger; stir to combine. Add chicken drumsticks and raise heat to high. Cook, turning chicken, until browned on all sides, about 5 minutes. Add cayenne pepper and tomatoes with juices. Bring to simmer.
  2. Cover pan, reduce heat to medium-low and simmer gently for 20 minutes. Increase heat to medium-high and add chopped spinach. Cook, stirring, until tender, about 3 minutes.

Adapted from Mango and Curry Leaves by Jeffrey Alford and Naomi Duguid.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 300
  • Fat 16g
  • Saturated Fat 3g
  • Polyunsaturated Fat 6g
  • Monounsaturated Fat 6g
  • Cholesterol 80mg
  • Sodium 1190mg
  • Potassium 800mg
  • Carbohydrate 14g
  • Fiber 4g
  • Sugars 6g
  • Protein 27g
  • Trans Fat 0g
  • Vitamin A 50%
  • Vitamin C 45%
  • Calcium 10%
  • Iron 25%