Popeye Chicken

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“I walked into school
Clutching my Popeye poster tight,
I was a fan
So I also ate right.
Spinach on my pizza
And spinach on rye,
The kids seemed to laugh
But I didn’t know why.
So I asked my teacher
Who laughed and came clean,
‘I’m glad you like vegetables
But your teeth are all green...”
4 skinless, boneless chicken breast pieces
250 gm spinach leaves
1 small onion, chopped
1 tomato, chopped
1 green chili, chopped
1 teaspoon grated ginger
4 cloves of garlic, chopped
2 teaspoon coriander powder
1 teaspoon garam masala
½ teaspoon dry mango powder (amchoor)
½ teaspoon red chili powder (or paprika)
½ teaspoon cumin seeds
1 tablespoon olive oil
Salt & pepper to taste
Boil the spinach in 2 cups of water. Drain and keep aside to cool. Do not throw away the drained water. Once cooled, blend the spinach into a paste in a blender.

Heat oil in a pan. Add the cumin seeds and cook till they begin to splutter. Add the garlic, chilies, ginger and onions and cook till the onion turns translucent and begins to brown. Add the tomatoes, along with the coriander powder, garam masala, chili powder, salt & pepper. Cover on medium flame and let the tomatoes cook. Once done, stir in the spinach paste along with some of the drained spinach water. Cover on low flame and let it cook for at least 8-10 minutes. Make sure you don’t rush this step as the spinach has to cook properly before we add the chicken. Once the spinach turns darker, add the chicken pieces along with the dry mango powder. Add some more of the drained spinach water and cover on medium flame to let the chicken cook. Once the chicken changes color and becomes tender, increase the heat and sauté the mixture till most of the liquid is dry and the spinach begins to stick to the chicken. Garnish with freshly chopped coriander and serve hot with Paranthas.