Indian Chicken with Spinach

I saved this recipe on foodgawker and made it for myself for dinner because Blake wasn't hungry. He ended up eating a little and then I had some more to take for my lunch that week. It was better the next day.

Ingredients:
2 tablespoons cooking oil
1 onion chopped
6 cloves of garlic
1 inch knob of ginger, peeled
2 jalapeno peppers, seeds and ribs removed
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon ground cardamom
ground cinammon
3/4 teaspoon salt
1 14.5 ounce can tomatoes, crushed
1 1/2 lb boneless, skinless chicken thighs, cut into large chunks (each thigh into about 3 or 4 pieces)
1 cup yogurt
6 oz bag baby spinach (two bags if you want a lot of spinach)
1/2 cup chopped cilantro.

Directions:
Mince garlic, jalapeno and ginger in a food processor. Chop onion and cook in olive oil over medium high heat. Season with the cinammon and cook until softened. Add the food processor mixture and cook a few more minutes. Add chicken and cook a couple more minutes until no longer pink. Add the tomatoes, remaining seasonings, and salt. Cover pan and let cook for about 10 minutes. Then remove lid and cook a few more minutes until liquids thicken. Add yogurt and spinach leaves and stir in until spinach has wilted. Serve over rice.