North Indian-Style Spinach Chicken
Photo: Annabelle Breakey; Styling: Randy Mon
How to Make It
Step 1
1
In a 6- to 8-qt. pot, heat oil over medium-high heat. Add fenugreek seeds; sizzle 2 seconds, then stir in onion and mushrooms and cook, stirring often, until lightly browned, 5 to 7 minutes. Meanwhile, mince ginger and garlic.
Step 2
2
Add ginger, garlic, turmeric, cayenne, coriander, cumin, and salt to pot; sizzle a few seconds. Add chicken and cook, stirring often, 3 minutes, or until no longer pink on the outside. Add tomatoes and simmer, covered, 8 minutes.
Step 3
3
Stir in spinach and simmer, covered, until wilted, about 3 minutes. Meanwhile, chop enough cilantro leaves and tender stems to yield 1 cup. Stir into pot, along with lemon juice. Serve with cooked rice.
Step 4
4
Note: Nutritional analysis is per serving.
Ingredients
3 tablespoons canola oil
1/2 teaspoon fenugreek seeds
1/2 teaspoon turmeric
1/2 teaspoon cayenne
1 large onion, chopped
8 ounces cremini or button mushrooms, quartered
2-in. piece fresh ginger
4 large garlic cloves
2 teaspoons each ground coriander and cumin
2 teaspoons kosher salt
1 1/2 pounds boned, skinned chicken thighs, cut into 1-in. chunks
1 cup diced canned tomatoes
1 pound baby spinach
1/2 bunch cilantro
1 tablespoon fresh lemon juice
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