Ingredients

• 6 cups fresh spinach, tightly packed, washed, and drained, or 2 cups frozen spinach, defrosted
• 1 tablespoon butter 
• 2 tablespoons extra virgin olive oil 
• 1 teaspoon cumin seeds
• 1 large white onion, chopped
• 2 green chilis, stemmed and finely sliced
• 1 tablespoon ginger garlic paste*
• 1/2 teaspoon Garam Masala 
• 1/2 teaspoon cayenne powder  
• 1/2 salt or to taste
• 1 cup fresh chopped tomatoes or diced canned tomatoes  
• 2 pounds boneless, skinless chicken breast or thighs, cut into 3/4-inch cubes
• 1/2 teaspoon freshly grated nutmeg 
• 1/2 teaspoon dry fenugreek leaf (crushed to powder)
• 1/4 cup heavy cream, optional

Directions

Step 1

If using fresh spinach, blanch it for 1 minute in a large pot of boiling water, and then use a large strainer to transfer it to a large bowl of ice water to stop the cooking and set the color. Squeeze out the excess water, place the spinach in a blender, and purée it; set aside. If using frozen spinach, once it has thawed, squeeze it gently to remove any excess liquid.

Step 2

Heat a large skillet and, when it’s hot, add the butter and olive oil. Add cumin seeds, onion, and chilis and cook for 5 minutes or until the onions are light brown. Add ginger garlic paste, garam masala, cayenne, salt, and tomatoes and cook for another 5 minutes. Add the chicken and cook until firm and cooked through, 5 to 8 minutes, flipping the pieces halfway through. Add the nutmeg and fenugreek and stir for 2 minutes, then add the puréed spinach and a cup of water, and cook for another 5 minutes. For a creamier sauce, add the heavy cream and cook 3 to 5 more minutes. Serve with naan or over basmati rice.

*To make your own ginger garlic paste, in a small food grinder process 2 ounces peeled garlic cloves, 1 ounce peeled fresh ginger, and 1 teaspoon olive oil to a paste consistency, adding water by the teaspoon if necessary.

Ingredients

• 3 tablespoons extra virgin olive oil
• 16 ounces chicken sausages
• 1 large red bell pepper, seeded and cut into small squares
• 10 ounces button mushrooms, cleaned and halved if large
• 1/4 cup Apple Balsamic Vinegar
• 1/4 cup water

Directions

Heat a large skillet or frying pan. When hot, add the olive oil and sauté the sausages, browning them well on all sides. Add the peppers and mushrooms, and sauté over medium heat until tender. Deglaze (see Quick Kitchen Nugget in this week’s newsletter) the pan with the vinegar, and then add the water, cover, and steam-cook for about 5 minutes more, depending on the size of the sausages (the internal temperature of the sausages should read 165°F with an instant-read thermometer).