3 cups boneless, skinless chicken cut into cubes
1 tablespoon vegetable oil
7 fresh curry leaves
2 bay leaves
1 stick cinnamon
2 black cardamons
2 cups chopped onions
1 teaspoon ground garlic
1 teaspoon ground fresh ginger root
1 cup tomato sauce
1/8 teaspoon turmeric
2 teaspoons coriander powder
1/2 teaspoon garam masala
1/8 teaspoon red chili powder
salt to taste
4-5 tablespoons chopped fresh cilantro
1 box frozen chopped spinach (10 ounces), defrosted, squeezed
Fry the curry leaves in the oil for 20 seconds, add the cinnamon,
black cardamon, cloves, bay leaves and cook another 20 seconds.
Add the onions and cook until golden brown. Add the ginger, garlic,
and tomato sauce. Stir and add the turmeric, coriander powder,
garam masala, red chili powder, salt, and half of the cilantro.
Stir Add the chicken, cook until the water evaporates, about 10-15
Add the spinach and cook until the chicken is tender and cooked.
Garnish with the rest of the cilantro. Serve with rice.