Moghalai-Style Chicken

From inthekitchenwithkath.com

(Adapted from a recipe in 660 Curries, by Raghavan Iyer)

I used chicken breasts, but I think boneless skinless chicken thighs would also work beautifully in this recipe. You can substitute 8 ounces of fresh spinach leaves, well washed and finely chopped, but the frozen spinach was so easy and worked great!

Serves 6

1 tablespoon garam masala

2 teaspoons coarse kosher or sea salt

½ teaspoon cayenne

½ teaspoon ground turmeric

¼ cup oil (I used light olive oil)

1 large red onion, finely chopped

½ cup golden raisins

½ cup slivered blanched almonds

2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces

1 package (8 – 10 ounces) frozen chopped spinach, thawed (no need to drain)

½ cup water

Steamed rice for serving (optional)

1. Stir the garam masala, salt, cayenne and turmeric together in a small bowl so they are ready to go when needed.

2. Heat the oil in a large skillet over medium heat.

3. Add the onion, raisins, and almonds. Cook, stirring occasionally, for about 15 – 20 minutes, until they’re starting to brown and the raisins are plump.

4. Add the chicken, and cook, stirring occasionally, for about 8 minutes.

5. Add the spices, and cook for about 30 seconds.

6. Stir in the spinach and water. Bring to a boil. Reduce heat so it is simmering; cover and cook for about 10 minutes, or until the chicken is done.

7. Serve over steamed rice.