I've been craving Indian food, a protein other than eggs or cheese, and an opportunity to just cook without having to follow any rules or accommodate any dietary quirks or restrictions. I've been feeling a tad confined in the kitchen lately, by a variety of scenarios.
So when I went to visit Tom recently, he very sweetly said I could make whatever I wanted to for dinner. And since he had some chicken and some spinach to finish off, in addition to my having -- seriously! -- an entire freezer door full of spices, we settled on an easy but immensely flavorful favorite: curried chicken.
This doesn't take very long to cook at all, but the house smells amazing while you're stirring! Truly, it is utterly tantalizing -- the cooking time is short, but it will feel nearly endless as you are tempted by the Siren song of the aromas ....
Curried Chicken with Spinach
2 tablespoons oil
2 large boneless, skinless chicken breasts cut into 1" pieces
1 small onion, chopped
1 teaspoon curry powder
1 teaspoon garam masala
1/2 teaspoon sea salt
6 ounces coconut milk
2 cups baby spinach leaves
rice and/or naan, for serving
Heat the oil in a large skillet over medium-high heat. Add the chicken and cook, stirring frequently, 'til lightly browned. Add the onion and cook, stirring frequently, until the onion is translucent.
Sprinkle the curry powder, garam masala and sea salt over the chicken; stir. Pour in the coconut milk and bring to a boil; lower heat to medium, stirring frequently to coat the chicken with the thickening sauce and to mix the spices into the sauce.
Add the spinach and cook just until it's starting to wilt.
Serve over rice, with naan, or both!