Indian Spiced Chicken with Spinach: When you have a champion

For MB

I experienced something this past weekend that I don't think I've experienced in recent memory.  I had someone be my champion, and what I mean by that is that someone championed for me, on my behalf.  What she did was this - in front of an audience where I was feeling awkward, she proclaimed my greatness, my wonderfulness, my awesomeness, my blog's greatness and awesomeness for all to hear.  In a moment where I was feeling uncomfortable and unsure, she unexpectedly built me up and made me feel so loved and appreciated.  It was a moment I'll not soon forget, because in that moment, she did something that I could not do, which is brag about how great of a person I am. Although I may feel great from time to time, I'd never brag about it out of modesty, so having someone else to do it for you in front of your face is an amazing feeling.

She is whom I thought of when I made this dish, because I know that her husband liked the Chicken Biriyani I had made a while back.  She slaved away making that dish for her husband and I thought that perhaps if I made an easier Indian dish, it might be good for both her and her husband.  This is what I came up with.  It's really a dish of Indian flavors, with some Indian technique, but not as strict as the other one.  It is really wonderful and comforting over basmati rice, and I have to say that Daughters really enjoyed it. Their only complaint was the spinach however, so if you're not into the spinach, feel free to leave it out.  The spinach also tends to get dark and unattractive if left to sit too long, so if you're not into that leave the spinach out. 

Indian Spiced Chicken with Spinach
Serves 5-6

2 tablespoons cooking oil
1 onion chopped
1 cinnamon stick
6 cloves of garlic
1 inch knob of ginger, peeled
2 jalapeno peppers, seeds and ribs removed (if you want it less spicy. If you like it spicy, just keep it whole)
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon ground cardamom
3/4 teaspoon salt
1 14.5 ounce can tomatoes, crushed
1 1/2 lb boneless, skinless chicken thighs, cut into large chunks (each thigh into about 3 or 4 pieces)
1 cup yogurt
6 oz bag baby spinach (two bags if you want a lot of spinach)
1/2 cup chopped cilantro.

In a mini prep, or by hand, chop and mince garlic, ginger and jalapeno.

In a large frying pan, heat oil over low heat. Add onion and cinnamon stick and cook until onion begins to soften, about 5 minutes.

Add garlic, ginger, jalapeno mixture, and cook stirring occasionally an additional 2 minutes. Add chicken and stir, cooking for 2 minutes. Add crushed tomatoes, cumin, coriander, tumeric, paprika, cardamom and salt.

Cover pan, and allow chicken to cook and release juices, about 10 minutes. Remove lid and stir, allowing liquid to evaporate and mixture to thicken up, another two minutes. Add yogurt and spinach leaves, stirring until spinach leaves have wilted and become bright green, about 2 minutes.

Stir in cilantro and serve over basmati rice.

Printable recipe

Hopefully satisfying to my champion.