Chicken (or Chana) Saag
8 oz fresh spinach leaves, washed (you can also substitute chard or kale - any green will work)
1 inch piece fresh ginger root, grated
2 garlic cloves, crushed
1 fresh green chili, roughly chopped (more if you like heat)
scant 1 cup water
2 tbsp vegetable oil
1 onion, finely chopped
4 tomatoes, skinned and finely chopped or 1 can diced tomatoes (we like the Pomi in the aseptic packaging to avoid BPA and because it is recyclable - I use about 1/2 the container)
3-4 tsp curry powder (the Laxmi brand at Wegmans can't be beat for price or flavor in Indian dishes)
1 tsp salt
1 tsp chili powder
3 tbsp natural (plain) yogurt, plus extra to serve
2 boneless, skinless chicken breasts (or thighs if you prefer), cut into large 2 inch cubes
naan bread, yogurt, & chopped fresh cilantro to serve
1. Cook the spinach, without water, in a tightly covered pan to 5 minutes. Put the spinach, ginger, garlic, and chili with 1/4 up of the water into a food processor and process to a puree. Look at that bright green!
2. Heat the oil and add the onion. Stir fry for 6-8 minutes. Add the chopped tomatoes and simmer for a further 5 minutes. Add the curry powder, salt, and chili powder and stir well to mix. Allow to cook for a few minutes.
3. Add the spinach puree and the remaining water to the pan and leave to simmer for 10 minutes.
4. Stir in the yogurt, about 1 tbsp at a time, and simmer for a few minutes (stirring in gradually helps the yogurt from becoming grainy).
5. Add the chicken (or chick peas, if making Chana Saag). Cover and cook for 20-25 minutes or until the chicken is tender. Serve with warm naan, drizzle over some yogurt, dust with cayenne and sprinkle with fresh cilantro.