Chicken and Spinach Curry

Indian food can be so easy.  Really.  Just dump a bunch of spices in a pot and you've got a dish infused with so many flavors.  When an Indian recipe calls for grinding your own spices I roll my eyes.  I don't have time for that on a weeknight.  True, one element of many Indian dishes is to marinate your meat, but it achieves so much flavor it's worth the extra step.  Once you get used to doing it, it becomes like second nature.  I have a rough idea of what I'll make for dinner across a week, so I'll just marinate the meat the night before or the morning of.  This chicken dish is a perfect one pot dish.  It's incredibly comforting eaten with naan or rice.  I used chicken thighs because I think this dish really needs it (don't be scared of dark meat, it's actually better for you in many ways). 


For the chicken marinade you will need:


~1 lb chicken thighs, skinless, boneless
2 T Greek yogurt 
1 T ginger/garlic paste or mix of both
1 T tumeric
salt, pepper


Cube chicken and marinate in above ingredients for several hours or overnight


1 small onion, diced
2 packs frozen, chopped spinach (20 oz)
1 c coconut milk
2 t each of ground coriander, cumin, garam masala, red chili powder and paprika


Let chicken come to room temperature and spinach to defrost.  In a medium pot saute onion in some oil until soft.  Add spices and let roast in pot.  Adjust amounts based on your preference (less chili powder if you don't want it too spicy).  Add chicken and cook.  Add spinach (no need to drain).  Let this cook and allow flavors to combine as water evaporates.  If you like things really spicy you can add a green chili.  Salt and pepper.  Pour in coconut milk and let this cook and thicken and simmer for at least 10 minutes.  Easy!