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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.

 

 

 


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