Chicken and Spinach Curry (Print Version)

Chicken and spinach cooked with warm spices in a creamy sauce. Great paired with rice or naan.

# Ingredients:

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01 - 2 tablespoons vegetable oil, divided
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 tablespoons minced fresh ginger
05 - 1 1/2 teaspoons kosher salt, plus more as needed
06 - 1 1/2 teaspoons ground coriander
07 - 1 1/2 teaspoons garam masala
08 - 1 teaspoon ground turmeric
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon ground cardamom
11 - 1/4 teaspoon Indian chili powder or cayenne pepper, or to taste
12 - 1 tablespoon tomato paste
13 - 1/2 cup water
14 - 8 ounces baby spinach or regular spinach, washed and dried
15 - 1 pound chicken breast or chicken tenders, cut into 1-inch pieces
16 - 1/4 cup plain yogurt, preferably thick Greek-style

# Steps:

01 - In a large nonstick skillet set over medium-high heat, warm 1 tablespoon of vegetable oil. Add the finely chopped onion, minced garlic, and ginger. Cook while stirring until onion is softened, about 4 to 5 minutes.
02 - Sprinkle in kosher salt, ground coriander, garam masala, turmeric, cumin, cardamom, and chili powder. Stir over medium-low heat until the mixture becomes fragrant, about 30 seconds.
03 - Dissolve tomato paste in 1/2 cup water. Pour into the skillet, stirring into the spices to form a thick sauce, about 1 minute.
04 - Add the spinach leaves to the skillet. Gently stir to combine, then cover and increase heat to medium-high. Allow spinach to wilt, stirring occasionally, for 3 to 5 minutes. Remove lid and continue to stir until all spinach is wilted but remains a vibrant green, about 1 additional minute.
05 - Transfer spinach mixture to a blender or food processor. Purée until mostly smooth but retaining some texture. Taste and adjust seasoning if needed.
06 - Wipe the skillet clean and return to medium-high heat. Add remaining 1 tablespoon oil. When hot, add chicken pieces, season lightly with salt, and cook until almost cooked through, about 5 to 7 minutes, turning as needed.
07 - Return the puréed spinach mixture to the skillet with the chicken. Simmer together for 2 to 3 minutes, stirring to mingle flavors and finish cooking the chicken.
08 - Reduce heat to low. Stir in plain Greek-style yogurt until smoothly combined. Serve immediately with basmati rice or naan if desired.

# Notes:

01 - Use Greek-style yogurt for a creamy texture and to prevent curdling. Adjust chili powder to preferred heat level.

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