Indian Spiced Chicken and Spinach |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I adopted this saag but haven't tried it yet. I feel passionate about Indian food and will try it soon and report back to headquarters. It looks like a nice, spicy saag as I like them. I would tend to saute the chicken in oil before adding to the other ingredients. Farmers cheese (paneer) could be substituted for the chicken as could lamb. Ingredients:
2 tablespoons vegetable oil |
1 yellow onion, chopped |
3 garlic cloves, chopped |
1 tablespoon fresh ginger, chopped |
1 tablespoon ground cumin |
1 tablespoon ground coriander |
1/2 teaspoon turmeric |
1/2 teaspoon paprika |
1 1/2 teaspoons salt |
2 fresh jalapeno peppers, seeds and ribs removed, minced |
1/2 cup crushed tomatoes, drained |
1/2 cup heavy cream |
1 cinnamon stick |
1 1/2 cups water |
2 (10 ounce) packages frozen chopped spinach, thawed and excess liquid squeezed out |
4 boneless skinless chicken breasts, cut into 3 or 4 pieces each (about 1 and 1/3 pound total) |
Directions:
1. In large frying pan, heat oil over medium-low heat.
2. Add onion and cook until starting to soften, about 3 minutes Add garlic and ginger and cook for 2 minutes.
3. Stir in cumin, coriander,,turmeric, paprika and 1 tsp of the salt.
4. Cook until spices are fragrant, about 1 minute.
5. Stir in jalapenos and tomatoes.
6. Add cream, cinnamon stick and water and stir well.
7. Add spinach.
8. Bring to a simmer.
9. Cover pan, reduce heat and simmer for 5 minutes.
10. Stir in chicken and remaining 1/2 tsp salt.
11. Cover and simmer until just done, about 10 minutes.
12. Remove cinnamon stick before serving.
13. Serve over basmati or regular white rice.
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