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.