Ingredients:

  • 1 lb (450 g) boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 tablespoons (30 ml) vegetable oil (or ghee for more flavor)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 bell pepper (any color), sliced
  • 4 cups (150 g) fresh spinach, washed and roughly chopped
  • 2 teaspoons (10 g) garam masala
  • 1 teaspoon (5 g) cumin powder
  • 1 teaspoon (5 g) turmeric powder
  • 1 teaspoon (5 g) chili powder (adjust for spice level)
  • Salt to taste
  • Fresh cilantro, chopped (optional)
  • Lemon wedges (optional)

Instructions:

  1. Cut the chicken into bite-sized pieces and season with salt.
  2. In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.
  3. Add the chopped onion and sauté until translucent. Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
  4. Add the chicken pieces to the skillet and stir-fry until cooked through and no longer pink, about 5-7 minutes.
  5. Stir in the sliced bell pepper, garam masala, cumin, turmeric, and chili powder. Cook for an additional 2-3 minutes until bell pepper is tender.
  6. Add the chopped spinach and cook until wilted.
  7. Check seasoning and adjust salt and spices to taste.
  8. Transfer to plates, garnish with fresh cilantro and lemon wedges if desired.