Source: Food and Wine Quick from Scratch

Indian-Spiced Chicken and Spinach
The flavor of this dish is rich, fragrant, and mellow - not hot. You can make the sauce ahead of time and simmer the chicken in it just before serving.
Serves: 4
Prep Time: 15 minutes
Cook Time: 21 minutes


2 tablespoons cooking oil
1 onion, chopped
3 garlic cloves, chopped
1 tablespoon fresh ginger, chopped
1 tablespoon ground cumin
1 tablespoon fresh coriander
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1 1/2 teaspoons salt
2 jalapeno peppers, seeds and ribs removed, minced
1/2 cup canned crushed tomatoes in juice
1/2 cup heavy cream
1 cinnamon stick
1 1/2 cups water
2 ten-ounce packages frozen chopped spinach, thawed
4 boneless skinless chicken breasts, 1-1/3 pounds in all, cut into 3 pieces

In a large frying pan, heat the oil over moderately low heat. Add the onion and cook until starting to soften, about 3 minutes. Add the garlic and ginger and cook, stirring occasionally, for 2 minutes longer. Stir in the cumin, coriander, turmeric, paprika, and 1 teaspoon of the salt. Cook until the spices are fragrant, about 1 minute, and then stir in the jalapenos and tomatoes. Add the cream, cinnamon stick, and water. Squeeze the spinach to remove excess liquid and add the spinach to the pan. Bring to a simmer. Cover the pan, reduce the heat, and simmer for 5 minutes.

Stir in the chicken and the remaining 1/2 teaspoon salt, cover, and simmer the stew until just done, about 10 minutes. Remove the cinnamon stick before serving.

Wine Recommendation: An off-dry chenin blanc from California or a chenin-blanc-based French Vouvray (look for a demi-sec) will be lovely with the aromatic cream sauce.