Indian Spiced Chicken Spinach

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A variation of a food & wine magazine favorite

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Steps

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In a large frying pan , heat the oil over moderately low heat.

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Add the onion and cook until starting to soften , about 3 minutes.

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Add the garlic and ginger and cook , stirring occasionally , for 2 minutes longer.

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Stir in the cumin , coriander , turmeric , paprika , and 1 teaspoon of the salt.

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Cook until the spices are fragrant , about 1 minute , and then stir in the tomatoes.

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Add the cream , cinnamon stick , and water.

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Squeeze the spinach to remove excess liquid and add the spinach to the pan.

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Bring to a simmer.

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Cover the pan , reduce the heat , and simmer for 5 minutes.

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Stir in the chicken and the remaining 1 / 2 teaspoon salt , cover , and simmer the stew until just done , about 10 minutes.

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Remove the cinnamon stick before serving.

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Ingredients

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cooking oil, onion, garlic cloves, fresh ginger, ground cumin, ground coriander, turmeric, paprika, salt, crushed tomatoes, fat-free half-and-half, cinnamon stick, water, frozen chopped spinach, boneless skinless chicken breasts