Palak Murg (Indian spiced chicken with spinach)

We had a weekend of relaxing and catching up.  Ben spent the afternoon making asiago cheese.  I thought I should try out another Indian recipe for dinner.  I found a recipe for Palak Murg in Complete Indian Cooking.  The description says "quick and simple to make."  I thought this would be a good one to try tonight.  I'm on the mend from my head cold/sinus infection.  I still feel like I have no energy.  Quick and simple is what I needed.

This recipe was surprising mild dish that still had good spice or flavor.  I ended up with too much liquid left in the pan. The onions I used were enormous.  Next time, I will make sure I use two small onions or one large onion. It was still really good.

The original recipe calls for 1 1/2 lbs of spinach.  I only had 1 pound.  That is a lot of spinach to fit in a saucepan.  I added as much spinach as possible, let it simmer down, and then added more spinach.  I had to do this about 3 different times.

Ben gave this recipe 4 cookies.  I give it 3.5 cookies.  The spinach base was a nice change to our typical meals.  Unfortunately the picture does not make this meal look super appetizing.

We had left overs served over rice.  It was good.

Ingredients
3 Tbl oil
2 onions
2 garlic cloves
1 inch fresh ginger
2 tsp ground coriander
1 tsp chili powder
1 1/2 lbs chicken
1 1/2 lb fresh spinach (I used only 1 lb)
2-3 Tbl milk (optional)

Directions
1.  Heat oil in saucepan.  Add onions and cook over low to medium heat until golden.
2.  Mince the garlic and ginger.  Add garlic and ginger to the onions.  Add the ground coriander and chili powder.  Continue to cook for a couple of minutes.
3.  Cut chicken into pieces and add to onion mixture.  Cook until chicken is browned on all sides.
4.  Add spinach to saucepan.  Mix in with chicken.  Simmer for 35 minutes.

The book said to add milk if the mixture dried out while cooking.  I did not have this problem.

6 servings/ 6 points each (does not include rice)