NWPA Growers Co-op
<< Back

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

dash cayenne

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.




Search recipes

More Recipes on Pinterest


Recipe Product Tags