# Weeknight Chicken Curry with Spinach
By Mise Test Kitchen. 4 servings. Prep 15 min, cook 30 min.
https://mise.how/chicken-curry-with-spinach

Chicken thighs simmered in a coconut-tomato sauce with garam masala and ginger, with a bag of spinach wilted in at the end.

## Ingredients
- 1½ cups basmati rice, rinsed
- 2¼ cups water
- 1¾ tsp kosher salt
- 2 tbsp vegetable oil
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp garam masala
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 2 tbsp tomato paste
- 1½ lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1 can diced tomatoes, 14.5 oz can
- 1 can coconut milk, 13.5 oz can, full-fat
- 5 oz baby spinach
- ¼ cup chopped cilantro

## Steps
1. Bring 1½ cups basmati rice, 2¼ cups water, and ¼ tsp kosher salt to a boil in a saucepan. Cover, turn the heat to low, and cook until the water is absorbed. Rest off the heat, covered.
2. Meanwhile, heat 2 tbsp vegetable oil in a large skillet over medium heat. Cook 1 yellow onion until golden at the edges.
3. Add 4 cloves garlic, 1 tbsp fresh ginger, 1 tbsp garam masala, 1 tsp ground turmeric, 1 tsp ground cumin, and 2 tbsp tomato paste. Stir until the paste darkens and the spices smell toasty, about 1 minute.
4. Add 1½ lb boneless skinless chicken thighs and the rest of the salt (1½ tsp kosher salt) and stir to coat. Pour in 1 can diced tomatoes and 1 can coconut milk, bring to a simmer, and cook until the chicken is cooked through and the sauce thickens.
5. Stir in 5 oz baby spinach a handful at a time until wilted. Serve over the rice with ¼ cup chopped cilantro.

Scale or convert: ask the Mise MCP server (get_recipe with servings and units) or open the page.