Categories: Bengal, Chicken, Entree

Ingredients

• 12 ounces boneless, skinless chicken breasts
• 1 bunch of baby spinach leaves
• 1 medium white onion
• 4 large cloves of garlic
• 1 small serrano chile
• 1 1 inch piece of ginger root
• 1/2 teaspoon brown or black mustard seeds
• 1 tablespoon mustard oil or canola oil
• 2 teaspoons ground coriander seeds
• 1 cup plain, whole milk yogurt
• 1 teaspoon of sea salt

Directions

1. 1 Chop the chicken breasts into pieces. Discard the stems from the baby spinach leaves and chop enough spinach to measure two cups.

2. Chop the onion and mince the garlic and chile pepper. Peel the gingerroot and mince. With a spice grinder, coarsely grind the mustard seeds.

3. In a heavy 12-inch skillet, heat the mustard oil over high heat until smoking, then reduce the heat to moderate and cook the onion, garlic, serrano, gingerroot and mustard seeds, stirring until the onion begins to brown. Add the coriander and cook, stirring 1 minute.

4. Stir in the spinach and cook until it begins to wilt, about 30 seconds. Gradually add yogurt, stirring until well combined. Stir in the chicken pieces, salt, and simmer the mixture until the chicken is cooked, about 5 minutes.

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