Chicken Curry with Spinach and Fenugreek | America's Test Kitchen

Ingredients

• 1/4 cup vegetable oil (or canola oil)
• 1 medium onion , sliced thin
• 4 large cloves garlic , pureed
• 1 1/2 inch piece fresh ginger , peeled and pureed
• 6 chicken thighs , skinned
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon fenugreek
• 1/2 teaspoon table salt plus more to taste
• 3 plum tomatoes , chopped, plus 1 tablespoon juice, or 2/3 cup crushed tomatoes
• 2 bunches spinach (1 1/2 pounds), stemmed, thoroughly washed, and chopped coarse
• 1 jalapeño chile , stemmed and cut in half through the stem end
• 4 medium boiling potatoes , peeled and cut into 3/4-inch cubes (about 2 cups)
• 2 - 4 tablespoons chopped fresh cilantro leaves