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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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I had been a big fan of Saag Paneer before I tried this recipe, and so I was anxious to try a spinach curry with meat. The results turned out very tasty. Ingredients:
1 lb frozen spinach |
1 onion |
1 inch fresh gingerroot |
2 garlic cloves |
1 fresh green chile |
1/4 teaspoon black peppercorns |
4 small tomatoes |
2 tablespoons curry powder |
1 teaspoon cayenne pepper (or less for a milder dish) or 1 teaspoon chili powder (or less for a milder dish) |
2 tablespoons vegetable oil |
2 bay leaves |
1 -2 lb chicken, cubed |
1/2 cup cream or 1/2 cup yogurt |
Directions:
1. Puree everything but the last four recipe items in a food processor.
2. Heat oil in a large skillet or medium saucepan. Saute the bay leaves for a couple minutes.
3. Add the spinach puree and the chicken; simmer until chicken is tender 30-60 minutes. Add cream or yogurt, heat through. Add some water or milk if spinach seems too dry. Serve when hot.
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