Indian Bean and Chicken Stew

INGREDIENTS
1    tablespoon olive oil
1    pound boneless skinless chicken thighs or breast

1    medium onion, diced

3    cloves garlic minced

1    can (15 ounces) diced tomatoes

1    teaspoon powdered ginger

1    teaspoon curry powder

1    teaspoon ground cardamom

½   cup chicken broth

1    can (15 ounces) garbanzo or cannellini beans, drained

1    cup chopped fresh spinach

1    tablespoon lime juice

METHOD
Add the olive oil to a large sauce pan over medium heat. Cut the chicken into 1/21 inch cubes and add to the skillet. Cook the chicken for 2 to 3 minutes, stirring to brown. Add the onions and garlic and cook, stirring, for 4 to 5 minutes. Add the tomatoes and their  juice, the ginger, curry and cardamom and stir to combine.

Add the broth, bring to a boil, reduce the heat to a simmer, cover and cook for 10 minutes. Add the beans and spinach and cook until the spinach is well wilted. Remove from the heat and stir in the lime juice. Serve immediately.

Based on a recipe from Better Homes and Gardens  magazine.