Chicken Saag (adapted from Food and Wine)
Serves 4 as main course
1 10 ounce bag spinach, rinsed
2 tablespoons oil
3 cloves garlic, minced
1 tablespoon fresh ginger, minced (about 1.5 inches)
1/2 tablespoon cumin
1/2 tablespoon coriander
1 teaspoon turmeric
1/2 teaspoon paprika
1 teaspoon salt
1 can diced tomatoes with onion
1/4 cup milk
1/4 cup plain yogurt
1/2 tablespoon cinnamon
4 chicken breasts
Wilt spinach over medium heat in skillet, set aside.
In large saute pan, heat oil over medium heat.
Add garlic and ginger then the spices through paprika.
Once fragrant, add salt through cinnamon.
Bring to nearly boiling and add chicken.
Simmer for 10-15 minutes until chicken is done.
Add spinach for last 5 minutes of cooking time.
Serve with rice or naan.