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Methi/spinach chicken

This recipe is for a single chicken breast; you can scale up the proportions as needed. You could also use any kind of greens. Methi, also called Fenugreek leaves, is slightly bitter and nutty with a hint of sweetness to it as well. Enjoy!


Chicken breast: 1

Spinach: 1 bunch, or 3-4 cups baby spinach (whole if the smaller version, chopped if you have bigger leaves)

Garlic: 2 small cloves

Ginger: 1/4 inch piece, peeled

Garam Masala by Aromatic Spice Blends or Curry Spice by Aromatic Spice Blends (mild or hot based on your preference) — begin with 1 tsp, increase to suit your palate.

Turmeric: Just a pinch

Sour Cream: 1/2 tablespoon (optional)

Juice of half a lemon or lime

Onion: 1 small, or 1/4 of a large onion. Any kind, though red onions always go well with the spices.

Olive oil

Salt to taste


Cut chicken into bite-sized pieces. Grate the garlic and ginger in a bowl, add sour cream, salt, turmeric, lime juice and 2 tsp of olive oil. Mix and set aside (you can cover the bowl and keep refrigerated overnight if preparing ahead, otherwise, use as you complete chopping and sauteing the onion).

Chop onion into thin slices. Wash and rinse the greens and chop if large leaves or leave whole if using a the smaller variety. Heat olive oil in a pan (just a little, maybe about 3-4 tsp). Add onion and saute well until translucent. Add the chicken and stir it in. Let it heat through and cook. Now add the greens. Saute until chicken is cooked and greens have wilted. Now sprinkle your preferred spice blend. Taste to check salt. Add water if you want a stew consistency.

Eat hot! To mop up the juices, you could have Naan, Roti, a sturdy country bread or steamed rice. If you keep the water out, this is delicious wrapped in a tortilla too.

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