- 3 tablespoons raw sesame oil
- 1-2 onions
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon turmeric
- 1 garlic
- 1 inch ginger root
- 1 lb. chicken breasts
- 1/2 teaspoon cayenne
- 1 1/2 pounds tomatoes
- 1 1/2 packed cups baby spinach
- 1/2 packed cup cilantro leaves
Dice the onions and tomatoes.
Mince the garlic and ginger.
Chop the spinach and cilantro.
Cut chicken into bite sized pieces.
Heat the oil in a wok or other wide heavy pot.
Add the onions and stir fry until tender and lightly browned.
Add the cumin, coriander, turmeric, garlic, and ginger and stir to incorporate well.
Add the chicken and fry until it is browned on all sides.
Add the cayenne and tomatoes and stir fry until the tomatoes release some of their juices.
Simmer, partially covered, for 15 to 20 minutes.
Add the spinach and cilantro and simmer for an additional 5 minutes.
Serve hot over rice or with a flat bread such as Spicy Cumin Rotis.