Punjab Spinach Curry With Chicken

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 1/2 lbs chicken (boneless skinless thigh meat)
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne
• 2 teaspoons smoked paprika
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon cardamom
• 1 teaspoon coriander
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 garlic clove (minced or pressed)
• 10 ounces frozen spinach, thawed or 10 ounces fresh spinach
• 1 (14 ounce) can diced tomatoes
• 1 (10 ounce) jar curry, cooking sauce (trader joe's punjab spinach curry cooking sauce)
• 8 ounces water
• 1 1/2 cups rice
• 3 cups chicken stock
• 2 tablespoons cilantro, chopped

Recipe

• 1 thouroughly pat dry chicken thighs and cut into bite sized pieces, place into a medium bowl.
• 2 mix spices together and sprinkle over chicken, mix together well, assuring the chicken is well coated with spices. let sit while putting rice to cook.
• 3 for rice: prepare rice according to recipe or your rice cooker's manufacturer's direction, using chicken stock instead of water and adding cilantro.
• 4 heat oil over medium high heat in large skillet.
• 5 spread chicken out in skillet to brown, assuring that they are not too close together. . . do this in two batches if you have to.
• 6 remove chicken from skillet and set aside.
• 7 sautee onions until translucent in remaining oil (now seasoned with the spices from the chicken.
• 8 add garlic and sautee until fragrant (about 30-60 seconds).
• 9 add jar of sauce, water, tomatoes and spinach, heat until bubbling.
• 10 reintroduce the chicken to the pan, including any juices that have accumulated.
• 11 bring to the bubble, reduce heat to medium low and simmer for 10-15 minutes, covered, until chicken is done.
• 12 serve over rice.