Had this last night and forgot to take a pic. I was so hungry.
4-6 pieces skinless chicken, bone in. ( the flavor is so much better in this recipe with bone in) I only use 2-3 pieces of chicken with success using same ingredients.
1/2-1 onion chopped (or more or less. what you like best).
1 tsp. Garam Masala spice (look for my recipe in this blog)
1 tsp. ground Ginger or about a one inch chunk diced or shredded fresh Ginger
1 tsp. dried ground Garlic powder
1 tsp. Salt
1 Bell pepper and or 2 Tomatoes diced (a can of diced Tomatoes, or Rotel is a good replacement, If you use the Rotel. The Jalapenos are not needed).
2-4 T. diced Jalepeno' (this extra spice is optional)
About 10 oz. fresh spinach and or other greens like Kale, and Collard greens work to. (I have even used dried kale and dried Kohlrabi leaves with success). More or less depending on how many people you are serving.
Water: just enough to cover the Chicken in the pan.
Put spices into a small cup or bowl. In a large pan or pot, brown Chicken in 1-2 T. oil. Then take out and set aside on plate/bowl and cover. Put Onions into the pan or pot with another 1-2 T. oil. Saute on medium to low for 5-10 minutes. Now add spice and stir. Place the Chicken on top of the spices and Onions. Add the Vegetables and pour enough water to just cover the chicken. Bring to a boil and then simmer until Chickens juices run clear. I do a timer for 20 minutes during the simmer.
Serve over rice or with NAAN bread, tortillas or rolls of choice.