Core Recipe
Servings | 4
Preparation Time | 18 min
Cooking Time | 20 min
Level of Difficulty | Easy

main meals | 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.


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 large garlic clove(s), finely chopped
1 pound uncooked boneless, skinless chicken breast, cut into 1 1/2-inch cubes
2 large tomato(es), ripe, seeded and chopped into 1/2-inch pieces
10 oz spinach, baby leaves
1/2 tsp table salt, or sea salt (preferred)
1/4 cup 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 sea salt, water and cilantro to skillet; simmer for 1 minute. Yields about 1 1/2 heaping cups per serving.



-- Edited by Colette at 13:43, 2005-12-29