Indian Spiced Meat With Curried Potato Salad And Creamed Spinach

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

5 tablespoons extra virgin olive oil (EVOO), divided

2 small onions, finely chopped, divided

Two boxes chopped frozen spinach (10 ounces each), thawed and dried

1 cup whole milk yogurt

Salt and pepper

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon grill seasoning

1 teaspoon turmeric

1 teaspoon ground allspice

1 teaspoon smoked paprika

2 pounds skinless, boneless chicken breasts or thighs or 1-inch-thick beef sirloin or rib lamb chops

4 large baking potatoes, peeled and cut into 1/2-inch cubes

1 red bell pepper, chopped

2 cloves garlic, chopped

2 cups chicken broth

One can chickpeas (15 1/2 ounces), drained

2 tablespoons curry paste

1/4 cup mango chutney, plus more to pass around the table

1 cup frozen peas

4 scallions, chopped

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