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Ingredients

2 teaspoons vegetable oil 1 onion, chopped ½ pound skinless, boneless chicken breast halves, cut into 1-inch pieces 1 teaspoon tomato paste 1 (2 inch) piece cinnamon stick 1 (1 inch) piece fresh ginger root, peeled and minced 1 clove garlic, minced 1 teaspoon ground coriander ¼ teaspoon ground turmeric ¼ teaspoon garam masala ¼ teaspoon ground cayenne pepper 1 bay leaf 1 cup finely chopped fresh spinach 2 teaspoons plain yogurt ½ cup skim milk

Nutrition Info

247.9 calories carbohydrate: 18.7 g cholesterol: 60.1 mg fat: 7.6 g fiber: 4.2 g protein: 26.9 g saturatedFat: 1.5 g servingSize: - sodium: 126.2 mg sugar: 8.8 g transFat: : - unsaturatedFat: : -

Heat vegetable oil in a large skillet over medium heat, cook and stir the onion in the hot oil until lightly browned, 5 to 8 minutes. Stir the chicken breast chunks, tomato paste, cinnamon stick, ginger, garlic, coriander, turmeric, garam masala, cayenne pepper, and bay leaf in with the chicken, cook and stir until the chicken is opaque and the spices are fragrant, about 10 minutes.
Stir in the spinach, cook and stir until wilted, about 5 minutes. Mix in the yogurt into the mixture until integrated, stir in the skim milk until thoroughly mixed. Cover the skillet, bring to a simmer, and reduce heat to low, allow to simmer until the chicken is no longer pink inside and the sauce has begun to thicken slightly, about 10 minutes.

2 servings

If you're not a fan of chicken, try using shrimp, paneer, or tofu instead. Serve with rice or naan (or both).