Sunday, January 22, 2012

Chicken Saag (Indian Chicken with Spinach)

 Here's the other half our our little Indian feast.  I wanted one spicy dish (and definitely got that!) and one more sweet/ savory.  This has more ginger, more than a touch of cinnamon, and lacks anything which would cause one's tongue to burn.  As with most cooking, these measurements are estimates as I use recipes more as a guideline.

Chicken Saag (adapted from Food and Wine)
Serves 4 as main course

1 10 ounce bag spinach, rinsed
2 tablespoons oil
3 cloves garlic, minced
1 tablespoon fresh ginger, minced (about 1.5 inches)
1/2 tablespoon cumin
1/2 tablespoon coriander
1 teaspoon turmeric
1/2 teaspoon paprika
1 teaspoon salt
1 can diced tomatoes with onion
1/4 cup milk
1/4 cup plain yogurt
1/2 tablespoon cinnamon
4 chicken breasts

Wilt spinach over medium heat in skillet, set aside.
In large saute pan, heat oil over medium heat.
Add garlic and ginger then the spices through paprika.
Once fragrant, add salt through cinnamon.
Bring to nearly boiling and add chicken.
Simmer for 10-15 minutes until chicken is done.
Add spinach for last 5 minutes of cooking time.
Serve with rice or naan.

No comments:

Post a Comment