Ingredients
Scale
- 1/2 lb of chicken breasts (cubed)
- 1 tsp of turmeric (ground)
- 1 tsp of garam masala
- 1 tsp of coriander powder
- 1/2 tsp of hot chili powder
- 2 cloves of garlic (crushed)
- 1 inch of fresh ginger
- 1/4 cup of Greek yogurt
- 1/2 lb of fresh spinach (washed with stems removed)
- 1 large tbsp of Greek yogurt
- 1 tsp of cumin
- 1/4 tsp of cardamom (ground)
- 1/4 tsp of cinnamon
- 1 bay leaf
- 1 medium onion (chopped)
- 2 medium tomatoes (diced)
- 1/2 cup of water
- Salt and ground black pepper to taste
- 2 tbsp of fresh cilantro (chopped)
- Olive oil
Instructions
- Put the chicken in a medium bowl. Add the turmeric, garam masala, cilantro, child, garlic, ginger and Greek yogurt.
- Mix, cover and refrigerate for 30 minutes.
- Heat a large pot of water. Add a tsp of coarse sea salt when the water starts to boil.
- Add the spinach and cook for a minute.
- Strain and put the spinach in a bowl of cold water to stop the cooking process and keep the fresh green color, until it cools.
- Put in a mixer with a tbsp of Greek yogurt and puree.
- Heat the cumin, cardamom and cinnamon in a casserole on high heat (without oil) for a minute.
- Add 2 tbsp of olive oil and mix.
- Add the onion and cook for 3 minutes.
- Add the chicken with the yogurt marinade, a 1/2 tsp of salt and cook for 2 minutes.
- Reduce the heat to medium heat.
- Add the tomatoes and the half cup of water.
- When the water begins to boil, reduce the heat to low heat and cook for 5 minutes.
- Add the spinach puree, mix and cook for another 5 minutes.
- Sprinkle with ground black pepper and fresh cilantro and serve with rice.
