Diabetic-friendly Chicken and Spinach Curry

Gather all ingredients. Dice 1 pound (approximately 450g) of boneless, skinless chicken breast into 1-inch pieces. Finely chop 1 medium yellow onion and 2 medium ripe tomatoes. Mince 1 green chili, if using.

Heat 1 tablespoon of olive oil in a large non-stick pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until translucent and lightly golden.

Add 1 tablespoon of ginger-garlic paste and the minced green chili (if using) to the pot. Cook for 1 minute, stirring constantly, until fragrant.

Add the diced chicken breast to the pot. Sauté for 3-5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.

Stir in 1 teaspoon of ground turmeric, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and 1/2 teaspoon of garam masala. Cook for 1 minute, allowing the spices to toast and become fragrant.

Add the chopped tomatoes to the pot along with 1/2 cup of water or low-sodium chicken broth. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 10-12 minutes, or until the chicken is cooked through and the sauce has thickened slightly.

Stir in 10 ounces of fresh spinach, a handful at a time, allowing it to wilt before adding more. Continue to stir until all the spinach has wilted into the curry, about 2-3 minutes.

Taste and adjust seasoning if needed. Serve hot, ideally with brown rice or whole-wheat roti for a complete and balanced meal.