Name: Chicken and Spinach Curry
Ingredients: 3 cloves garlic; 3 serrano chiles, chopped, seeded if you’d like less heat; 1 teaspoon turmeric; 2 teaspoons ground cumin; 5 coins fresh ginger; 2 tablespoons ghee or vegetable oil; 2 (10- to 12-ounce/280- to 340-g) packages frozen chopped spinach; 1 onion, thinly sliced; 4 tablespoons (55 g) cream cheese; Salt; 2 pounds (910 g) well-trimmed boneless, skinless chicken thighs; 1 tablespoon paprika; 1 tablespoon ground coriander

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

This is a streamlined version of the classic chicken saag restaurant dish, and is great as is. If you’re inclined to complicate things to add a little more nuance, toss a dried red chile or two into the cooker with the chicken, and add about 1 teaspoon each of cumin seeds and brown mustard seeds to the onion in the last few minutes of cooking.