Stewed Chicken in a Mustard Greens-Spinach Sauce from 660 Curries by Raghavan Iyer

Ingredients

• 1 teaspoon cayenne (ground red pepper)
• 1 teaspoon cumin seeds, ground
• 1 tablespoon coriander seeds, ground
• 1 chicken (3½ pounds), skin removed, cut into 8 pieces (see box)
• ¼ teaspoon ground turmeric
• 1 teaspoon coarse kosher or sea salt
• 2 tablespoons finely chopped fresh cilantro leaves and tender stems
• ½ cup plain yogurt
• 4 tablespoons canola oil
• 1 medium-size red onion, finely chopped
• 5 large cloves garlic, finely chopped
• 8 ounces fresh mustard greens, well rinsed and coarsely chopped (see Tip)
• 8 ounces fresh spinach leaves, well rinsed and coarsely chopped
• 1 teaspoon rock salt, pounded