But reading it over and over did give me the confidence I needed to make the dish. I set out to get the things I needed, and to no one's surprise forgot several things.
|Whole Spice Blend (Optional)|
|1 1/2||cinnamon sticks (3-inches)|
|1/4||cup vegetable oil ( or canola oil)|
|1||medium onion , sliced thin|
|4||large cloves garlic , pureed in a minichopper with 1 tablespoon water (about 2 tablespoons)|
|1||tablespoon fresh ginger , pureed in a minichopper with 1-2 teaspoons water|
|3||chicken thighs, skinned|
|1 1/2||teaspoons curry powder (Central Market Organics blend is delish)|
|1/2||teaspoon table salt|
|3||plum tomatoes (canned), chopped, plus 1 tablespoon juice,|
|1||pound fresh spinach, stemmed|
|1||cup chopped fresh cilantro leaves (optional)|
|1||jalapeño chile , stemmed and cut in half through the stem end|
|2 - 4||tablespoons chopped fresh cilantro leaves (use the lesser amount if you've already added the optional cilantro)|
1. Heat oil in large deep skillet or soup kettle (or dutch oven), preferably nonstick, over medium-high heat until hot, but not smoking. If using whole spice blend, add to oil and cook, stirring with wooden spoon until cinnamon stick unfurls, about 5 seconds. If omitting whole spice blend, simply add onion to skillet; sauté until softened, 3 to 4 minutes, or browned, 5 to 7 minutes.
2. Stir in garlic, ginger, selected meat (except shrimp), ground spices, 1/2 teaspoon of salt, and tomatoes; cook, stirring almost constantly, until liquid evaporates, oil separates and turns orange, and spices begin to fry, 5 to 7 minutes, depending on skillet or kettle size. Continue to cook, stirring constantly, until spices smell cooked, about 30 seconds longer.
3. Stir in optional spinach and/or cilantro. Add the water and jalapeño and season with salt; bring to simmer. Reduce heat; cover and simmer until meat is tender, 20 to 30 minutes for chicken.