Coconut Gopi Paneer-Grilled Chicken and Spinach Rice
My recipe is a riff on saag panner incorporating the Karoun Gopi Paneer instead of homemade and served with delightful spinach-infused rice. The sauce is smooth and spicy with a hint of acidity added from freshly squeezed lemon juice. The Gopi Panner and grilled chicken are a robust combination of proteins; perfectly matched for maximum flavor. This is a new family favorite recipe.
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Servings: 4
Ingredients
For the Paneer and Chicken
- 3-4 Tablespoons ghee or olive oil divided
- 1 cup red onion chopped and divided
- 3 Tablespoons minced garlic
- 1 8 ounce package Karoun Diaries Gopi Paneer chopped into cubes
- 2 pounds grilled, cooked chicken breast I used pre-cooked from the grocery
- ½ teaspoon ground turmeric
- 1 Tablespoon paprika
- 1 teaspoon curry powder
- 1 ½ teaspoons cayenne pepper
- 2 teaspoon granulated sugar
- 1 13 ounce can unsweetened coconut milk
- 1 ½ teaspoon fish sauce optional if not available
- 2 cups cooked rice
- 1 5 oz package baby spinach, prewashed about 5 cups
- 2 Tablespoons butter
Instructions
For the Paneer and Chicken
- Sauté 2 tablespoons minced garlic, and ½ cup red onion in 1 tablespoon of oil or ghee until translucent. Add chopped chicken and chopped paneer. Stir to combine. Add powdered spices and sugar and cook for 3 minutes to allow the oils to release. Stir over medium heat
- Add coconut milk and fish sauce. Cook until reduced by half.
For the Spinach Rice
- Sauté 1 tablespoon minced garlic and ½ cup red onions in 2 tablespoons oil or ghee. Add spinach and cook until all the juices are gone. Remove from pan and chop roughly.
- Add butter and 1 more tablespoon of oil to the spinach pan. Add cooked rice and stir until well coated with butter mixture. Add the spinach back into the pan and continue cooking over medium heat, stirring for 5 minutes.
To Serve
- Serve coconut paneer chicken over spinach rice and garnish with fresh lemons and parsley