Serves 4
This delicious chicken and spinach recipe can be made as mild or as spicy as you like it – add a dash of cayenne pepper to get it fiery.


2 tablespoons cooking oil
1 onion, chopped
3 cloves garlic, chopped
1 tablespoon chopped fresh ginger  1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon paprika
1 1/2 teaspoons salt
2 jalapeño peppers, seeds and ribs removed, minced
1/2 cup chopped  tomatoes
1/2 cup plain Greek yogurt
1 cinnamon stick
1 1/2 cups water
2 10-ounce packages frozen chopped spinach, thawed
4 boneless, skinless, organic/hormone-free chicken breasts (about 1 1/3 pounds in all), cut into 3 pieces each


1.  In a large frying pan, heat the oil over moderately low heat. Add the onion and cook until starting to soften, about 3 minutes. Add the garlic and ginger and cook, stirring occasionally, for 2 minutes longer. Stir in the cumin, coriander, turmeric, paprika, and 1 teaspoon of the salt. Cook until the spices are fragrant, about 1 minute, and then stir in the jalapeños and tomatoes. Add the yogurt, cinnamon stick, and water. Squeeze the spinach to remove excess liquid and add the spinach to the pan. Bring to a simmer. Cover the pan, reduce the heat, and simmer for 5 minutes.

2. In another pan, lightly sear the chicken just enough to seal it. Stir  the chicken into the sauce along with the remaining 12 teaspoon of salt, cover, and simmer the stew until just done, about 10 minutes. Remove the cinnamon stick before serving.


Adapted from

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