North Indian-Style Chicken

North Indian-Style Spinach Chicken
 (from Sunset Magazine -  March 2010)

• YIELD: Serves 4
• PREP TIME: 35 MINUTES
• COURSE: Main Dishes

Ingredients

• 3 tablespoons canola oil
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne
• 1 large onion, chopped
• 8 ounces cremini or button mushrooms, quartered
• 2-in. piece fresh ginger
• 4 large garlic cloves
• 2 teaspoons each ground coriander and cumin
• 2 teaspoons kosher salt
• 1 1/2 pounds boned, skinned chicken thighs, cut into 1-in. chunks
• 1 cup diced canned tomatoes
• 1 pound baby spinach
• 1/2 bunch cilantro
• 1 tablespoon fresh lemon juice

Preparation

• 1. In a 6- to 8-qt. pot, heat oil over medium-high heat. Add fenugreek seeds; sizzle 2 seconds, then stir in onion and mushrooms and cook, stirring often, until lightly browned, 5 to 7 minutes. Meanwhile, mince ginger and garlic.
• 2. Add ginger, garlic, turmeric, cayenne, coriander, cumin, and salt to pot; sizzle a few seconds. Add chicken and cook, stirring often, 3 minutes, or until no longer pink on the outside. Add tomatoes and simmer, covered, 8 minutes.
• 3. Stir in spinach and simmer, covered, until wilted, about 3 minutes. Meanwhile, chop enough cilantro leaves and tender stems to yield 1 cup. Stir into pot, along with lemon juice. Serve with cooked rice.