Spinach and Chicken Curry

Ingredients
2 tablespoons olive oil
26 ounces boneless, skinless chicken breasts, cut into small pieces
80 ounces frozen chopped spinach
1 medium onion, finely chopped
1 teaspoon ginger, minced
1 teaspoon garlic, minced
1 ¹⁄₂ teaspoons cumin, ground
1 ¹⁄₂ teaspoons coriander, ground
1 teaspoon turmeric powder
1 teaspoon chili powder
Salt to taste

Instructions
1. Heat olive oil in large skillet over medium heat.  Add onion and sauté until lightly browned.  Reduce heat to medium-low and add ginger, garlic, 1 teaspoon salt, cumin, coriander, turmeric, and chili powder.  Sauté until spices are aromatic.  Add a few tablespoons water if necessary to keep paste from sticking to pan. 

2. Add chicken and stir to combine with spices.  Sauté for 2 to 3 minutes then add spinach.  Add enough water to just cover the ingredients.  Increase heat to high and bring to boil.  Cover and reduce heat to low.  Simmer until chicken is cooked through, spinach is heated through, and curry has thickened.  Serve with rice, naan, or similar. 

Comments
This recipe is from Fuss Free Cooking.  The flavors were good and we enjoyed the dish but it was nothing amazing and the leftovers were the last to go.