Indian Chicken and Spinach
Makes 4 servings.
2 tablespoons oil
1 onion, chopped
4 cloves garlic, chopped
1 tablespoon chopped fresh gingerroot
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon paprika
1-1/2 teaspoons salt
2 jalapeņo peppers, seeded and minced
1/2 cup canned crushed tomatoes, drained
1/2 cup heavy cream
1 cinnamon stick
1-1/2 cups water
2 10 oz. packages of frozen chopped spinach, thawed and squeezed of liquid
4 boneless, skinless chicken breasts, cut into 3 pieces each
hot, cooked rice
Heat the oil over medium heat in a large frying pan. Add the onion
and cook until it starts to soften. Add the garlic and ginger and
continue to cook for about 2 minutes. Add the cumin, coriander,
turmeric, paprika, and 1 teaspoon of the salt, stir well, and cook
until you smell the spices, about 1 minute.
Add the jalapenos and tomatoes, stir them in, then add the cream,
the cinnamon stick, and the water. Cook for about 1 minute, then
add the squeezed spinach. Cover the pan and simmer for 15 minutes.
Remove the cover, and add in the chicken and the remaining salt.
Simmer and stew for another 10 minutes. Remove the cinnamon stick
and serve with rice.