Ingredients
- 4 cups onions, sliced
- 2 tablespoons vegetable oil
- 2 bay leaves
- 12 garlic cloves
- ⅓ cup fresh ginger root, chopped
- 2 jalapenos, chopped
- 1 tablespoon garam masala
- 1 tablespoon curry powder
- 1.5 pounds boneless skinless chicken thighs
- 2 cups Roma tomatoes, chopped
- 3 cups fresh spinach, chopped
- salt to taste
- 1.5 cups dry basmati rice
- 1.5 cups water
- 1 14 oz coconut milk, canned
- 1 tablespoon sugar
- ½ teaspoon kosher salt
- ½ teaspoon red pepper flakes
Directions
Saute onion in oil in large skillet over medium heat until soft, 10 minutes. Add bay leaves and pepper flakes. Cook one minute. Mince garlic, ginger, and jalapenos in a mini processor, then stir into onion mixture along with garam masala and curry powder; saute 2 minutes. Add chicken and tomatoes, cover, reduce heat to medium-low and simmer 30 minutes. Meanwhile, prepare the rice. Stir in spinach and season with salt. Combine rice, water, coconut milk, sugar, and 1/2 t salt in saucepan. Bring to boil, cover, reduce heat to low, and simmer 15-20 minutes. Off heat, let stand, covered 5 minutes, fluff with fork. |