Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           vegetable oil
   6                    bay leaves
  12                    cardamom pods
   1      4 inch piece  cinnamon stick
  10                    whole         cloves
   4                    dried hot chilies
   4 1/2  pounds        skinless chicken pieces -- cut into servings
     1/2  cup           golden raisins
     3/4  cup           plain yogurt
   2 1/2  teaspoons     salt
                        freshly ground black pepper
     1/2  teaspoon      cayenne pepper -- or to taste
   1      4 inch piece  fresh ginger root -- coarsely chopped
   4                    fresh hot green chilies -- with seeds
                        -- coarsely chopped
   2      bunches       fresh cilantro leaves
   2      10 oz pack    frozen chopped spinach -- defrost and drain
     3/8  cup           grainy mustard -- pommery moutarde de
                        -- meaux

Preparation:

Put oil in large wide nonstick pan and set over medium-high heat. When oil is hot put in bay leaves cardamom, cinnamon, cloves, red chilies. Stir. Add chicken pieces and brown. Put in raisins, stir, put in yogurt, salt, black pepper and cayenne. Stir and bring to simmer. Cover tightly, turn to low and simmer for 15 minutes. While chicken simmers put ginger in the container of blender along with 3 tablespoons water; blend until it is a smooth paste. Add green chilies and cilantro and continue to blend. Add lightly drained spinach. Blend briefly. Spinach should have coarse texture. When chicken has cooked for 15 minutes remove cover and add green sauce. Stir. Bring to a simmer cover again and cook for 10 minutes or until chicken is tender. Turn chicken a few time during this period. Remove hard spices before serving.