Ingredients
2tbspcooking oil
1onion
3clovesgarlic
1tbspfresh ginger,chopped
1tbspground cumin
1tbspground coriander
½tspturmeric
½tsppaprika
1½tspsalt
2jalapeno peppers
½cupcrushed tomatoes,canned
½cupheavy cream
1cinnamon stick
1½cupswater
2ozfrozen spinach,chopped
4chicken breast,boneless and skinless,
Preparation
In a large frying pan, heat the oil over moderately low heat. Add the onion and cook for about 3 minutes until starting to soften. Add the garlic and ginger and cook, stirring occasionally, for 2 minutes longer.
Stir in the cumin, coriander, turmeric, paprika, and 1 teaspoon of salt. Cook for about 1 minute until the spices are fragrant, and then stir in the jalapeños and tomatoes. Add the cream, 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.
Stir in the chicken and the remaining salt, cover, and simmer the stew for about 10 minutes until just done. Remove the cinnamon stick before serving.
Serve and enjoy.
