This recipe yields 3 to 4 servings.

to Ingredients:
For Chicken –
2 large chicken breasts – cubed in 2 inch pieces
1 tbsp veg oil( I used grape seed oil)
¼ tsp of ground cumin, salt, turmeric, garam masala
1/8 tsp of cayenne pepper
 
For the greens sauce –
2 tbsp of Veg oil
2/3 cup onions, diced
½ tsp cumin seeds
1/2 tsp ginger paste
1/2 tsp garlic paste
5 oz  baby spinach(approx. 4 large handfuls) 
4 stems of swiss chard(remove stems and finely chop, julienne the leaves and set aside with spinach)
½ tsp of turmeric, ground cumin, ground coriander, garam masala
¼ tsp cayenne
Salt to taste
lemon wedges ​
 
Directions:
Heat a large thick bottom pan, add oil. Coat the cubed chicken with all the spices and lightly brown.  Remove chicken and set aside.
Add 2 tbsp of oil to pan, add onions and cumin seeds.  Season with salt. Once the onions start to soften, add chopped stems of swiss chard, sauté for 2 min on medium heat.  Add ginger and all the spices.  When the onions become translucent, add the water, spinach and julienned swiss chard leaves. Stir and let cook until soft and wilted.  Using a handheld blender(stick blender), blend the greens until pureed. 
Add the chicken back to the pan, cover and simmer over low heat until cooked through.  Squeeze lemon on before serving.  Serve with naan bread/roti and rice.