One-Pot Wednesdays: Indian Chicken

Kim Conte

All this talk of Slumdog Millionaire at the Oscars had me craving Indian food. So I cooked up a recipe from one of my favorite travel cookbooks, Mangos and Curry Leaves: Culinary Travels Through the Great Subcontinent. (Hey, if I can't go there, at least I can read about it.) This week's One-Pot Meal is an Indian-inspired dish called "Zinet's Chicken"—chicken stewed with tomatoes, spices, and greens.

Zinet's Chicken With Tomato and Greens From Mangos and Curry Leaves: Culinary Travels Through the Great Subcontinent:

1.5 pounds bone-in chicken pieces

3 tablespoons oil

1.5 cups chopped onions

2 teaspoons ground cumin

2 teaspoons ground coriander

1/2 teaspoon turmeric

1 tablespoon minced garlic

1 tablespoon minced ginger

1/2 teaspoon cayenne

2 cups canned diced tomatoes

1 teaspoon salt

1.5 cups spinach (fresh or frozen)

1/2 cup cilantro, chopped (optional)

Heat oil in big stock pot. Add onions and cook on medium until lightly browned (about 10 minutes). Add cumin, coriander, turmeric, garlic, and ginger and cook for about 1 minute. Add chicken and raise heat slightly, cooking until chicken pieces are browned (about 5 minutes). Add cayenne, tomatoes, and salt. Once liquid is simmering, partially cover pan and simmer gently over medium-low heat for 15-20 minutes until chicken is cooked through. Add spinach to pot and stir until tender (about 5 minutes). Remove from heat and sprinkle on chopped cilantro.

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