Tomato & Spinach Chicken Curry

Brought to you by the fine folks at Sunset Magazine.  I first encountered this at my cousin's house in Santa Cruz, after we'd spent a long day kayaking and animal-watching on the Elkhorn Slough.

Tomato & Spinach Chicken Curry

serves 4

Bake 1.5 lb. chicken (either thighs or breasts) at 425 for 15-20 min.

Saute in a large stock pot for 5-7 minutes:

1 tbsp. olive oil

1 large white onion, diced

2 tsp. salt

Add and bloom for 30 seconds:

2 tsp. ground coriander

2 tsp. ground cumin

1/2 tsp. turmeric

1/2 tsp. cayenne (red pepper)
2 inch piece fresh ginger, minced

4 cloves garlic, minced

Add and simmer 10 minutes, covered:

cooked chicken, cut into bite-sized pieces

1 14 oz. can diced tomatoes

Add and simmer 3 min. until wilted:

1 lb. fresh spinach

Finish with 1 tsp. lemon juice and one bunch of fresh cilantro, chopped.  Serve over basmati rice.