Pairs Well With
12 ounces fresh spinach
1 pound boneless, skinless chicken breasts
3 tablespoons olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 (1-inch) piece fresh ginger root, minced
1 teaspoon each: curry powder, cumin and garam masala
½ teaspoon turmeric
¼ teaspoon cayenne pepper
1 can (14.5 ounces) tomato sauce
1 cup plain yogurt
— Salt to taste — Pepper to taste
Put the spinach in a pot. Cover with water and bring to a boil. Cook until the spinach is wilted. Strain and rinse with cold water. When cool, puree the spinach in a blender. Set aside.
In the meantime, cut the chicken breasts into 1-inch, bite-size pieces. Add olive oil to a large frying pan, and heat over medium-high heat. Add the chicken and cook until all sides are white (about 5 minutes).
Add onions, garlic and ginger. Continue cooking until onions are translucent and chicken is cooked through. Add curry powder, cumin, garam masala, turmeric and cayenne pepper, and stir until fragrant.
Mix in the spinach and tomato sauce, and cook for another 10 minutes until the whole mixture is heated through. Slowly whisk in the yogurt so that it properly melts. Salt and pepper to taste.