Palak Murgh (Indian Chicken with Spinach)

2 pounds boneless, skinless chicken breasts (you can use both dark and light meat from a whole chicken, but it's a little more work)
1/4 cup vegetable oil or ghee (clarified butter)
1 medium yellow onion, chopped
1 tsp chopped garlic (or to taste)
1 Tbs chopped fresh ginger root
1 cup tomato sauce
1 tsp cumin seeds, ground
1 Tbs coriander seeds, ground
1/4 to 1/2 teaspoon ground turmeric
1 to 2 tsp cayenne
1 to 2 tsp paprika
salt to taste
10 ozs. cleaned spinach, chopped
1/2 cup heavy cream
1 tsp garam masala*

Cut chicken into pieces as desired (bite-sized chunks are preferable); wash. Pat dry, set aside. Grind cumin seeds, coriander seeds, turmeric, cayenne and paprika together. Heat oil or ghee in deep skillet or heavy stockpot; add onions, garlic and chopped fresh ginger root. Saute until well-browned over medium to medium-high heat. Mix in tomato sauce, ground spices (cumin, coriander, turmeric, cayenne, paprika) and salt; simmer for a few minutes until oil begins to separate from the spices. Add spinach; simmer over a medium flame for 10-15 minutes, adding a little water if needed. Add chicken; cook until chicken is done (just a few minutes). Whisk in heavy cream and garam masala; heat just until cream is warmed through. Serve hot with steamed basmati rice: 1 part basmati rice to 2 parts water, bring to boil and simmer on low heat, covered, for 9 minutes. Turn off heat and let sit (covered) for another 8-9 minutes. I sometimes add a teaspoon of chicken bouillon granules to the water for the rice for a little richer flavor.

Yield: 4 to 6 Servings

*Available at Nuts & Grains.