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1
Boil the frozen spinach, according to package directions, until done. Place cooked spinach in a collindar and drain off excess water. Set aside.
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2
Heat 1 tablespoon olive oil in Wok over medium heat.
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3
Add cloves, cinnamon stick, bay leaf and stir fry for one miute.
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4
Add onions to spice mixture in wok and stir fry for 1-2 minutes.
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5
Add minced garlic, green chillies and coriander and stir fry for 1-2 minutes.
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6
Add spinach. Stir fry mixture for 4 minutes and remove from heat.
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7
Remove the bay leaf and cinnamon stick and set aside.
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8
Using a hand held blender, process the mixture in the Wok until it becomes the consistency of a paste -or- process in a food processor until the consistency of a paste and return to wok. You can return the cinnamon stick and bay leaf back into the wok mixture at this time.
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9
Turn heat back on and add yogurt to spinach paste and blend well.
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10
If you like heat, add 1/4 to 1/2 teaspoon cayenne pepper and mix well.
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11
Add the cooked chicken to the spinach/yogurt mixture until chicken is heated through.
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12
Before serving, remove cinnamon stick and bay leaf and discard.
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13
Serve with basmati rice and Lavash bread. Salt to taste.
