In a 6- to 8-qt. pot, heat oil over medium-high heat. Add fenugreek seeds; sizzle 2 seconds, then stir in onion and mushrooms and cook, stirring often, until lightly browned, 5 to 7 minutes. Meanwhile, mince ginger and garlic.
Add ginger, garlic, turmeric, cayenne, coriander, cumin, and salt to pot; sizzle a few seconds. Add chicken and cook, stirring often, 3 minutes, or until no longer pink on the outside. Add tomatoes and simmer, covered, 8 minutes.
Stir in spinach and simmer, covered, until wilted, about 3 minutes. Meanwhile, chop enough cilantro leaves and tender stems to yield 1 cup. Stir into pot, along with lemon juice. Serve with cooked rice.
There must be an error in the nutritional information for this recipe.
37 grams of fat per serving? There are appx. 4 grams of fat in 3 oz. skinless boneless thighs - for a 6 oz. serving, with consideration of the 3 tbs canola oil - there can be no more than 18-20 grams of fat in each serving...?
I am just discovering cooking dinners from recipes after 40-some years on this planet. I haven't liked to cook that much until now. When I cooked this recipe, I didn't have spinach, and forgot to salt. I used dried shitake mushrooms heated in the microwave with chicken broth. My kids and chef-husband loved it!! Awesome.
I've made this twice now, once for friends, & it's very amazing. I leave the tomatoes out & put in chicken broth instead. I also leave out the cayenne & let my guests sprinkle it on as I am allergic to pepper. Very easy to make & leftovers taste better the next day.