Chicken Saagwala

Ingredients

• 2 Tbsp olive oil, divided
• 4 tsp curry powder, mild variety
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 2 Tbsp ginger root, fresh, finely chopped
• 2 clove(s) (medium) garlic clove(s), finely chopped
• 1 pound(s) uncooked boneless skinless chicken breast(s), cut into 1 1/2-inch cubes
• 2 large fresh tomato(es), ripe, seeded and chopped into 1/2-inch pieces
• 10 oz fresh spinach, baby leaves
• 1/2 tsp sea salt
• 1/4 cup(s) water
• 2 Tbsp cilantro, fresh, chopped

Instructions

1. Place 1 tablespoon of oil, curry powder, coriander, cumin, ginger and garlic in a large nonstick skillet; cook over medium heat, stirring occasionally, until toasted and fragrant, about 2 to 3 minutes.
2. Add remaining tablespoon of oil and chicken to skillet; stir to coat with spiced oil.
3. Add tomatoes to skillet; cover skillet and cook for 10 minutes. Uncover skillet and stir to combine.
4. Add spinach to skillet; cover and cook for 5 minutes more. Uncover skillet and stir to combine.
5. Add salt, water and cilantro to skillet; simmer for 1 minute.

Notes

Yields about 1 1/2 heaping cups per serving.

Round out this classic Indian dish with a simple yet flavorful rice recipe: Cook brown basmati rice with 1/2 a diced onion, a small piece of a cinnamon stick and 1/2 a bay leaf. Just remove the spices before serving.