Post by aruna on Feb 6, 2006 11:41:29 GMT -5
Here's my easy version of Chicken Saag, or Indian chicken with spinach. If you don't have all the whole spices around, leave them out -- it'll still taste yummy.
Serves 4
1 TB canola oil
3 cardamom pods, 1 cinnamon stick, 1 bay leaf, 5 peppercorns, 3 cloves
1 large or 2 med. onions, diced
3 garlic cloves and 1" piece of ginger, grated or minced
1 serrano chili, minced (or to taste)
1.5 tsp cumin powder, 2 tsp coriander powder, .5 tsp tumeric powder, and cayenne powder to taste OR 1 good TB excellent quality curry powder
4 boneless skinless chicken breasts, cut into chunks
1 cup diced tomates (canned is fine)
1 package frozen chopped spinach, thawed and drained (thaw in micro)
salt to taste
Put oil in a cold sauté pan/skillet along with whole spices. Allow oil to heat over medium and spices to "bloom" (they'll get fragrant, and the cinnamon stick will unfurl a little). When oil is hot, add onion and sauté until golden brown and caramelized. Add ginger, garlic, and chili, and sauté for 30 more seconds. Add spice powder(s) and sauté for a minute. Add chicken breast, and sauté until well coated with spices, about 2 minutes. Add tomates and cook for about 4 or 5 minutes, until thick and saucy. Add spinach and salt; cook for another 10 minutes or so.
Because this recipe uses chicken breasts, don't overcook it, although it will taste better if allowed to "rest" for some time before eating so the spices have a chance to meld.
The alternative is to use boneless skinless thighs, and cook them for longer. This recipe is also good with lamb.
Serves 4
1 TB canola oil
3 cardamom pods, 1 cinnamon stick, 1 bay leaf, 5 peppercorns, 3 cloves
1 large or 2 med. onions, diced
3 garlic cloves and 1" piece of ginger, grated or minced
1 serrano chili, minced (or to taste)
1.5 tsp cumin powder, 2 tsp coriander powder, .5 tsp tumeric powder, and cayenne powder to taste OR 1 good TB excellent quality curry powder
4 boneless skinless chicken breasts, cut into chunks
1 cup diced tomates (canned is fine)
1 package frozen chopped spinach, thawed and drained (thaw in micro)
salt to taste
Put oil in a cold sauté pan/skillet along with whole spices. Allow oil to heat over medium and spices to "bloom" (they'll get fragrant, and the cinnamon stick will unfurl a little). When oil is hot, add onion and sauté until golden brown and caramelized. Add ginger, garlic, and chili, and sauté for 30 more seconds. Add spice powder(s) and sauté for a minute. Add chicken breast, and sauté until well coated with spices, about 2 minutes. Add tomates and cook for about 4 or 5 minutes, until thick and saucy. Add spinach and salt; cook for another 10 minutes or so.
Because this recipe uses chicken breasts, don't overcook it, although it will taste better if allowed to "rest" for some time before eating so the spices have a chance to meld.
The alternative is to use boneless skinless thighs, and cook them for longer. This recipe is also good with lamb.
