CHICKEN CURRY

Contributed by Tamalin Christen

• 1 large onion, sliced
• 2 bay leaves
• 1/2 teaspoon red pepper flakes
• 6 garlic cloves (or more if you like)
• 1/4 cup fresh ginger, chopped fine
• 1 jalapeno pepper, seeded and chopped
• 1 teaspoon garam masala*
• 1 teaspoon curry powder
• 1 1/2 pounds boneless, skinless chicken (I like thighs or breasts) cut into 2" pieces
• 2 cups Roma tomatoes, chopped
• 3 cups fresh spinach, chopped
• 1 1/2 cups dry basmati rice
• 1 1/2 cups water
• 1 14-oz can coconut milk
• 1 tablespoon sugar
• 1/2 teaspoon kosher salt

Saute onion in olive oil in a large non-stick skillet over medium heat until soft, about 10 minutes. Add bay leaves and pepper flakes; cook 1 minute. 

Mince garlic, ginger, and jalapenos (I do mine in a mini food processor, so I can get them really fine). Stir into the onion mixture along with garam masala and curry powder. Saute for about 2 minutes. 

Add chicken and tomatoes; cover, reduce heat to medium-low and simmer for about 30 minutes. While that is cooking, prepare the rice. 

Combine rice, water, coconut milk, sugar, and 1/2 teaspoon salt in a large saucepan. Bring to a boil, cover, reduce heat to low, and simmer until liquid is absorbed, about 15-20 minutes. Let stand off the heat for about 5 minutes. Fluff with fork. 

After the chicken is cooked, stir in the spinach and season with salt. Serve the chicken curry over rice.

Makes 6 servings Total time: 1 hour

*Garam Masala is a blend of spices used in Indian cooking. It contains cinnamon, cloves, black pepper, and other spices. Find a brand that is salt-free...it's better that way.