Diabetic-friendly Chicken and Spinach Curry with Brown Rice

Rinse 1 cup of brown basmati rice thoroughly under cold water. Combine the rice with 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until water is absorbed and rice is tender. Keep covered and let stand for 5 minutes off the heat.

While the rice cooks, prepare the curry ingredients. Dice 1 medium yellow onion. Mince 4 cloves of garlic and 1 inch of fresh ginger. Cut 1 pound of boneless, skinless chicken breasts into 1-inch cubes.

Heat 1 tablespoon of olive oil in a large non-stick skillet or Dutch oven over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and ginger and cook for another 1 minute until fragrant.

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 30 seconds, stirring constantly, to toast the spices.

Add the cubed chicken to the skillet and cook until lightly browned on all sides, about 5-7 minutes. Pour in 1 (14.5 ounce) can of no-salt-added diced tomatoes (undrained) and 1/2 cup of low-sodium chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 10 minutes.

Stir in 5 ounces of fresh spinach, a handful at a time, allowing it to wilt before adding more. Continue cooking until all the spinach has wilted and the chicken is cooked through, about 3-5 minutes. Season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste.

Garnish with 2 tablespoons of fresh chopped cilantro before serving. Serve the chicken and spinach curry hot, alongside the prepared brown basmati rice.