Palak Chicken: A Vibrant Indian Chicken and Spinach Curry

Heat 1 tablespoon of ghee or vegetable oil in a large skillet or pot over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until lightly browned on all sides. Remove the chicken from the skillet and set aside.

Reduce the heat to medium. Add the chopped onion to the skillet and cook for 5-7 minutes, stirring frequently, until softened and translucent.

Stir in the minced garlic and grated ginger. Cook for 1 minute, until fragrant.

Add the ground cumin, ground coriander, turmeric powder, garam masala, and cayenne pepper. Cook for 30 seconds, stirring constantly, until the spices are fragrant.

Return the browned chicken to the skillet. Add the roughly chopped fresh spinach and 1/2 cup of water. Stir well to combine.

Cover the skillet and simmer for 10-12 minutes over medium-low heat, or until the chicken is cooked through and the spinach has wilted completely.

Stir in 1/2 teaspoon of salt, or to taste. Serve hot with rice or naan bread.