Ingredients
- 1-inch piece of ginger, peeled and minced
- 1 clove garlic, minced
- 1/2 small yellow onion, peeled and diced
- 1 tomato, diced
- 1 bunch of fresh spinach, torn
- 1/2 pound boneless, skinless chicken breasts, diced
- 2 tablespoons olive oil
- 1/2 cup low sodium vegetable broth or water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Garam Masala
- 4 tablespoons low-fat milk
Directions
Heat the oil in a pan over medium heat. Add the chicken, ginger, onions, and garlic. Sauté everything for 3 to 4 minutes or until the chicken is lightly browned.
Add the vegetable broth or water, salt, and pepper. Add the spinach a handful at a time, adding more as it wilts down.
Once all the spinach has been added, scoop in the tomatoes.
Simmer for 5 minutes.
Add the Garam Masala and milk. Cook for an additional 2 minutes. Be careful to keep it at a simmer, don’t let it boil.
Taste for seasonings. Serve hot.
Recipe in Action
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6 Servings
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Difficulty: Intermediate
Nutrition Tip 
Spinach is an extremely nutrient rich leafy green. It contains high amounts of vitamins and minerals, including iron. The mineral iron is essential for carrying oxygen to our cells.
This traditional northern Indian dish is eaten with naan, an Indian flat bread.
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