Keema Palak (Ground Chicken and Spinach Curry)
This comforting ground-chicken dish is layered with typical Desi spices: cumin, chile powder and garam masala. Finished with tender baby spinach, it has all the makings of a satisfying one-pot meal. In most keema (or ground-meat) curries from the Indian subcontinent, onions and meat are sautéed separately in two steps, but this recipe calls for cooking them together, along with ginger and garlic, a shortcut that saves time without sacrificing flavor. Spices and tomatoes follow, and a hefty amount of quick-cooking baby spinach is added toward the end, adding a mild earthiness that balances the bold spices. A splash of lemon juice adds freshness and brings everything together. Serve it with rice or roti for an easy, flavorful meal that comes together in about a half hour.
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