Ginger Chicken with Spinach and Peppers

By: Esther Vasa

Chicken Breast or Boneless and Skinless chicken - 1.5 pounds
Ginger Chicken
Crushed Ginger - 2 tbsp
Turmeric - 1/4th tsp
Juice of one lemon
Red Chilli Powder - 1/8th tsp
Black Pepper Powder - 1/8th tsp
Cumin Powder - 1/4th tsp
Large Onion - 1 (Coarsely chopped)
Julienned Peppers - 1 cup
Chopped Spinach - 2 cups
Chicken Stock - 1/4th cup
Himalayan Salt to taste

Clean chicken and marinate it for one hour in ginger, turmeric, chilli powder, pepper powder, cumin, salt and lemon juice. Heat up a pan and add the chicken stock. When the chicken stock is boiling add the marinated chicken and mix well. Let the chicken boil in its own juices for about 15 minutes on medium heat. Stir every five minutes. Add the onions and peppers and let these cook for another 5 minutes or so. Then, add the spinach and peppers; stir for a minute. The chicken should be well cooked by this time. Serve it along with any salad!

Serves: 4 or more

Variation: You could do the same with garlic for variation.