Chicken and Rice Pot

• 2 tablespoons butter
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 boneless skinless chicken breasts, cut into bite-sized pieces
• 2 teaspoons fresh ginger, minced or 12 teaspoon ground ginger
• 2 teaspoons curry powder
• 34 cup basmati rice
• 2 cups cream (5% or 10%)
• 1 cup water
• 4 cups spinach, lightly packed, chopped
• salt

1. In a large deep pot, melt butter over medium heat.
2. Add onion and garlic; saute for 3 minutes or until onion is softened.
3. Add chicken, ginger and curry powder and cook, stirring often, for 3 minutes or until chicken is lightly browned.
4. Add rice and stir to coat.
5. Add cream and water; increase heat to medium-high and bring to a boil, stirring occasionally.
6. Stir in spinach.
7. Cover and reduce heat to low; simmer for about 10 minutes or until rice is tender and chicken is no longer pink inside.
8. Season with salt.
9. Remove from heat and let stand for 5 minutes before serving.

butter, onion, garlic, chicken breasts, fresh ginger, curry powder, basmati rice, cream, water, salt

Taken from www.food.com/recipe/chicken-and-rice-pot-419705 (may not work)