Spiced Pakistani-Style Chicken Curry with Bell Pepper, Spinach & Rice

Directions

1. Rinse the rice under cold running water using a strainer, then drain and place it in a small saucepan. Add the broth and bring to a boil.
2. Wash and dry the produce; pat the chicken dry and cut into bite-size pieces. Juice one lime into a bowl and stir in the spices to make a marinade.
3. Add the chicken to the spice lime mixture and toss to coat; set aside.
4. Peel and mince the ginger and garlic. Chop the onion into small dice.
5. Heat oil in a nonstick skillet over medium heat, then add the ginger, garlic, and onion. Cook, stirring often, until the onion softens.
6. Add the marinated chicken to the skillet and cook, stirring occasionally, until it starts to brown and is mostly cooked through.
7. Trim, seed, and dice the bell peppers, then stir them into the skillet with the tomato sauce and a splash of water. Bring to a boil, then lower the heat and simmer until the chicken is fully cooked and the sauce thickens.
8. Shave the cilantro leaves from the stems, mince, and set aside the leaves for garnish. Add a handful at a time of the spinach to the skillet, allowing each portion to wilt before adding the next.
9. When the chicken is done, remove from heat and stir in half the cilantro. Spoon the curry over the rice and finish with the remaining cilantro.
10. Serve the curry over the rice, seasoning with salt and pepper to taste.