Indian Spiced Chicken and Spinach

I adopted this "saag" but haven't tried it yet. I feel passionate about Indian food and will try it soon and report back to headquarters. It looks like a nice, spicy saag as I like them. I would tend to saute the chicken in oil before adding to the other ingredients. Farmers cheese (paneer) could be substituted for the chicken as could lamb.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 2  tablespoons  vegetable oil
• 1  yellow onion, chopped
• 3  garlic cloves, chopped
• 1  tablespoon fresh ginger, chopped
• 1  tablespoon ground cumin
• 1  tablespoon ground coriander
• 1⁄2 teaspoon turmeric
• 1⁄2 teaspoon paprika
• 1 1⁄2 teaspoons salt
• 2  fresh jalapeno peppers, seeds and ribs removed, minced
• 1⁄2 cup crushed tomatoes, drained
• 1⁄2 cup heavy cream
• 1  cinnamon stick
• 1 1⁄2 cups water
• 2 (10 ounce) packages frozen chopped spinach, thawed and excess liquid squeezed out
• 4  boneless skinless chicken breasts, cut into 3 or 4 pieces each (about 1 and 1/3 pound total)

Directions

1. In large frying pan, heat oil over medium-low heat.
2. Add onion and cook until starting to soften, about 3 minutes Add garlic and ginger and cook for 2 minutes.
3. Stir in cumin, coriander,,turmeric, paprika and 1 tsp of the salt.
4. Cook until spices are fragrant, about 1 minute.
5. Stir in jalapenos and tomatoes.
6. Add cream, cinnamon stick and water and stir well.
7. Add spinach.
8. Bring to a simmer.
9. Cover pan, reduce heat and simmer for 5 minutes.
10. Stir in chicken and remaining 1/2 tsp salt.
11. Cover and simmer until just done, about 10 minutes.
12. Remove cinnamon stick before serving.
13. Serve over basmati or regular white rice.