Indian-spiced chicken with chickpeas

3 chicken breasts, cubed
1 medium yellow onion, diced
1 tbsp garlic
1 tsp powdered ginger (you can use 1/2 tsp grated fresh if you have it)
1 tsp chili powder
1 tsp curry powder (madras is best)
1/2 tsp coriander
1/4 tsp cinnamon
1/4 tsp cayenne pepper
1 tbsp garam masala
1 can diced tomatoes with juice
1 can garbanzo beans (chickpeas), rinsed and drained
large handful fresh spinach
1/2 cup frozen peas
1/2 can (about 3/4 cup) light coconut milk
2 cups basmati rice

Melt the butter over med. heat. Add the onions and chicken and cook until the chicken is cooked through, then add the garlic, ginger, chili powder, curry powder, coriander, cinnamon, and cayenne. Add the tomatoes and peas, bring to a very gentle simmer, lower the heat to low, cover, and simmer for 30 min.

Meanwhile, make basmati rice according to your rice cooker's directions. In a saucepan, heat 1/4 cup water and spinach until the spinach is just wilted, then transfer to a food processor and chop until it forms a loose paste. Set aside.

When 30 min have passed, add coconut milk, spinach, chickpeas, and garam masala to the chicken mixture. Heat through. Serve over rice.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user KNITBYTES.