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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
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If you're not a fan of chicken, try using shrimp, paneer, or tofu instead. Serve with rice or naan (or both). Ingredients:
2 teaspoons vegetable oil |
1 onion, chopped |
1/2 pound skinless, boneless chicken breast halves, cut into 1-inch pieces |
1 teaspoon tomato paste |
1 (2 inch) piece cinnamon stick |
1 (1 inch) piece fresh ginger root, peeled and minced |
1 clove garlic, minced |
1 teaspoon ground coriander |
1/4 teaspoon ground turmeric |
1/4 teaspoon garam masala |
1/4 teaspoon ground cayenne pepper |
1 bay leaf |
1 cup finely chopped fresh spinach |
2 teaspoons plain yogurt |
1/2 cup skim milk |
Directions:
1. Heat vegetable oil in a large skillet over medium heat; cook and stir the onion in the hot oil until lightly browned, 5 to 8 minutes. Stir the chicken breast chunks, tomato paste, cinnamon stick, ginger, garlic, coriander, turmeric, garam masala, cayenne pepper, and bay leaf in with the chicken; cook and stir until the chicken is opaque and the spices are fragrant, about 10 minutes.
2. Stir in the spinach; cook and stir until wilted, about 5 minutes. Mix in the yogurt into the mixture until integrated; stir in the skim milk until thoroughly mixed. Cover the skillet, bring to a simmer, and reduce heat to low; allow to simmer until the chicken is no longer pink inside and the sauce has begun to thicken slightly, about 10 minutes.
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