Method:Sauteing

1. Formula

1. 2 tablespoons cooking oil
2. 1 onion, chopped
3. 3 cloves garlic, chopped
4. 1 tablespoon chopped fresh ginger
5. 1 tablespoon ground cumin
6. 1 tablespoon ground coriander
7. 1/2 teaspoon turmeric
8. 1/2 teaspoon paprika
9. 1 1/2 teaspoons salt
10. 2 cups jalapeno peppers, seeds and ribs removed, minced
11. 1/2 cup canned crushed tomatoes, drained
12. 1/2 cup heavy cream
13. 1 cinnamon stick
14. 1 1/2 cups water
15. 2 (10 ounce) boxes frozen chopped spinach, thawed
16. 4 (5 ounce) boneless, skinless chicken breasts, cut into 3 pieces each

2. Nutrition Information

• Calories: 407 kcal
• Carbohydrates: 17 g
• Dietary Fiber: 8 g
• Fat: 21 g
• Protein: 39 g
• Sugars: 2 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. In a large frying pan, heat the oil over moderately low heat. Add the onion and cook until starting to soften, about 3 minutes. Add the garlic and ginger and cook, stirring occasionally, for 2 minutes longer. Stir in the cumin, coriander, turmeric, paprika, and 1 teaspoon of the salt. Cook until the spices are fragrant, about 1 minute, and then stir in the jalapenos and tomatoes. Add the cream, cinnamon stick, and water. Squeeze the spinach to remove excess liquid and add the spinach to the pan. Bring to a simmer. Cover the pan, reduce the heat, and simmer for 5 minutes.
2. Stir in the chicken and the remaining 12 teaspoon salt, cover, and simmer the stew until just done, about 10 minutes. Remove the cinnamon stick before serving.

4. Remark