Indian Spiced Chicken & Spinach - cooking recipe

Ingredients

2 tablespoons cooking oil
1 onion, chopped
3 garlic cloves, chopped
1 tablespoon fresh ginger, grated
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon paprika
1 1/2 teaspoons salt
1/2 cup crushed tomatoes, canned
1/2 cup fat-free half-and-half
1 cinnamon stick
1 1/2 cups water
2 (10 ounce) packages frozen chopped spinach, thawed
4 boneless skinless chicken breasts, cut into 3 pieces each

Preparation

In a large frying pan, heat the oil over moderately low heat. Add the onion and cook until starting to soften, about 3 minutes.
Add the garlic and ginger and cook, stirring occasionally, for 2 minutes longer.
Stir in the cumin, coriander, turmeric, paprika, and 1 teaspoon of the salt. Cook until the spices are fragrant, about 1 minute, and then stir in the tomatoes.
Add the cream, cinnamon stick, and water.
Squeeze the spinach to remove excess liquid and add the spinach to the pan. Bring to a simmer. Cover the pan, reduce the heat, and simmer for 5 minutes.
Stir in the chicken and the remaining 1/2 teaspoon salt, cover, and simmer the stew until just done, about 10 minutes.
Remove the cinnamon stick before serving.