- 2 tablespoons cooking oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 tablespoon chopped fresh ginger
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1 1/2 teaspoons salt
- 2 cups jalapeno peppers, seeds and ribs removed, minced
- 1/2 cup canned crushed tomatoes, drained
- 1/2 cup heavy cream
- 1 cinnamon stick
- 1 1/2 cups water
- 2 (10 ounce) boxes frozen chopped spinach, thawed
- 4 (5 ounce) boneless, skinless chicken breasts, cut into 3 pieces each
- In a large frying pan, heat the oil over moderately low heat. Add the onion and cook until starting to soften, about 3 minutes. Add the garlic and ginger and cook, stirring occasionally, for 2 minutes longer. Stir in the cumin, coriander, turmeric, paprika, and 1 teaspoon of the salt. Cook until the spices are fragrant, about 1 minute, and then stir in the jalapenos and tomatoes. Add the cream, cinnamon stick, and water. Squeeze the spinach to remove excess liquid and add the spinach to the pan. Bring to a simmer. Cover the pan, reduce the heat, and simmer for 5 minutes.
- Stir in the chicken and the remaining 12 teaspoon salt, cover, and simmer the stew until just done, about 10 minutes. Remove the cinnamon stick before serving.