|
Ingredients
|
Quantity
|
|
Onion – chopped
|
½
|
|
Ginger chopped
|
2 tsp
|
|
Garlic cloves – minced
|
3
|
|
Chicken breast half cut up
|
1 large
|
|
Ground roasted cumin
|
1 tbsp
|
|
Ground red chili
|
1 tsp
|
|
Ground cloves
|
1 tsp
|
|
Ground black pepper
|
1 tsp
|
|
Salt
|
to taste
|
Saute‚ onion in ghee, butter, or oil until translucent. Add a
cinnamon stick in the oil as well. Into this add ginger and cook for a minute
or so. Then add the garlic and cook for another minute.
Begin adding the cut up chicken breast a bit at a time so as to
prevent lowering temperature (boil vs. fry). You could double the amount of
chicken if you want more meat in it. Add the better part of the spices at the
same time as the chicken, reserving maybe a third to put in at the end.
After the chicken seems cooked and you can smell that the spices
have released some flavour, then add 2 10-oz boxes drained, thawed frozen
spinach. It will probably degrade to a boil due to the liquid cooling down, but
that's OK.. Just cook it now until the spinach gets to a consistency of your
liking. Then add the reserved spices and heat through some more.
You can add yogurt or cream if you like to make it more creamy;
yogurt is more difficult to use because if it's not added very slowly at low
heat it can turn to a funny texture (but it's OK to eat). If you're adding
yogurt or cream then you may want to use a larger amount of spices.
