Palak Murg

This is an Indian dish that features chicken and spinach. It's not even remotely "ethnic" tasting so if you're turned off by really spicy hot foods then fear not. You could easily pass this off as a French or Italian dish and none of your stupid pretentious friends would know any different.

So let's get this show on the road.

You'll need:

3 tablespoons vegetable oil or clarified butter
1 large white onion finely chopped
2 cloves garlic minced
1 inch chopped fresh ginger root
2 teaspoons ground coriander seeds
1 teaspoon chili powder
1 bag of baby salad spinach (anywhere between 9-16 oz. will suffice)
Approximately 1.5 lbs boneless chicken thighs

Cooking directions:

First thing you want to do is rinse the spinach and drain it. Set aside.

Heat oil in a pan on medium heat. Add the ginger, onions, and garlic in order giving about 2 minutes in between each one. Once you have lightly fried all these ingredients add the coriander and chili powder and stir for another 2-3 minutes. If the mixture gets too dry, add more oil. Now add the chicken. You can turn the heat up now to expedite the browning process. Once the chicken has been browned on all sides gradually add the spinach. All of it will not fit in the pan so just wait till some of it wilts. Once you have it all in the pan add a few tablespoons of milk to add some extra moisture and cool some of the spices. Cook for about 35 minutes on med-low after covering. If after 35 minutes it looks too wet then remove the lid and turn up the heat to cook off excess moisture.

Serve with basmati rice