4 boneless, skinless chicken breasts (about 1 1/3 pounds in all), cut into 3
How to Make It
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 jalapeños 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.
Indian basmati rice would be an ideal accompaniment here, but plain white rice will work well, too.
An off-dry Chenin Blanc from California or a Chenin-Blanc-based French Vouvray (look for a demi-sec) will be lovely with the aromatic cream sauce. The acidity of these wines and their melon and apricot notes are perfect foils for the exotic stew.
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