Ingredients

The following ingredients have 5 Servings
  • 1 3/4 packages 10 ounces each frozen chopped spinach, (defrosted)
  • 1-2 tablespoons water
  • 1 tablespoon + 2 teaspoon canola (or grapeseed oil)
  • 1 medium yellow onion (finely chopped)
  • 3/4 cup crushed tomatoes
  • 2 tablespoons Gourmet Garden garlic paste
  • 2 tablespoons Gourmet Garden ginger paste
  • 2 3/4 teaspoons ground coriander
  • 1/4 - 3/4 teaspoons cayenne pepper (to taste)
  • 1/4 teaspoons ground turmeric
  • 2 pounds boneless skinless chicken thighs, (cut into 1-inch pieces)
  • 1 1/2 teaspoons garam masala
  • 2 tablespoons plain nonfat Greek yogurt

Instruction

  • Place the defrosted spinach in a blender and puree until fairly smooth, using 1-2 tablespoons of water to loosen up the mixture. Set aside.
  • Heat the oil in a large nonstick skillet set over medium heat.
  • Add the onions and cook, stirring occasionally, until the onions start to brown, 8 to 10 minutes.
  • Stir in the crushed tomatoes, garlic paste, ginger paste, coriander, cayenne pepper and turmeric, and cook for 1 minute.
  • Add the chicken, stirring to coat with the tomato mixture. Simmer, stirring occasionally, until the chicken is almost cooked through, 10 to 12 minutes.
  • Stir in the pureed spinach and garam masala. Simmer for 5 minutes.
  • Stir in the Greek yogurt.
  • Serve with brown basmati rice.