Food for the (Gluten Intolerant) Soul

Ingredients:

• 500g boneless chicken breast or thighs, cut into bite-sized pieces
• 250g fresh spinach (or 1 pack frozen spinach, thawed)
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1-inch piece ginger, minced
• 1 large tomato, finely chopped (or 1/2 cup canned tomatoes)
• 1 green chili, finely chopped (optional)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric
• 1 teaspoon garam masala
• ½ teaspoon ground cardamom
• ½ teaspoon red chili powder (optional, adjust to taste)
• ½ cup plain yogurt (or ½ can coconut milk)
• 2 tablespoons vegetable oil
• Salt, to taste

Instructions:

• Adjust Seasoning and Serve: Taste and adjust salt and spices as needed. Serve hot with basmati rice or naan. Enjoy! chicken and spinach curry!
• Prepare the Spinach: If using fresh spinach, blanch it in boiling water for 1-2 minutes, then drain and blend into a smooth puree. If using frozen spinach, simply thaw and blend. Set aside.
• Cook the Chicken: Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the chicken pieces and season with salt. Cook until the chicken is lightly browned on all sides. Remove and set aside.
• Make the Base: In the same pan, add another tablespoon of oil. Sauté the chopped onions until they turn golden brown. Add the minced garlic, ginger, and green chili (if using) and cook for 1-2 minutes until fragrant.
• Add the Spices: Add ground cumin, coriander, turmeric, garam masala, cardamom, and red chili powder. Stir well and cook for another minute.
• Cook the Tomatoes: Add the chopped tomatoes and cook until they soften and the oil begins to separate from the mixture, about 5 minutes.
• Combine Chicken and Spinach: Return the chicken to the pan and mix well. Add the spinach puree and yogurt (or coconut milk). Stir everything together and simmer on low heat for 15-20 minutes, until the chicken is fully cooked and the flavors meld.