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Recipe for the Chicken Curry with Spinach (Saag Murgh)

Here is a delicious way to have some healthy vegetables, while staying in the chicken curry type of recipes; this Indian classic recipe is from Punjab.







Ingredients (for four guests):

* 4 chicken breasts or thighs about 6 oz. each, boneless and skinless
* 4 tablespoons ghee or peanut oil
* 1 small onion
* 1 clove garlic
* 2 thin slices ginger root
* 1/2 teaspoon ground turmeric
* 1/2 teaspoon ground cumin
* 1/2 teaspoon ground coriander
* 1/4 teaspoon chili powder
* 1/4 masala tea grain
* 2 ripe red tomatoes
* Salt and black pepper
* 2/3 cup thick cream
* 4 large naan breads
* 1 10 oz. bag fresh spinach, coarsely chopped
(Could also use frozen spinach, but thaw and thoroughly drain for at least 40 minutes)

Preparation:

1) Heat the oil over medium heat in a skillet. Fry onion, peeled and minced, then add garlic peeled and pressed.

2) Add peeled and chopped ginger and spices. Sauté until onions begin to brown.

3) Wash the tomatoes, chop them and add them to the pan. Cook over low heat until complete evaporation of the water from the tomatoes. Meanwhile, cut chicken into bite-size pieces.

4) Turn grill to maximum temperature. Increase the heat under the pan, add chicken and fry until the pieces are cooked. Salt and pepper, add the cream and simmer 5-6 minutes.

5) Warm the naan on the grill. Thoroughly wash and drain the spinach; add the spinach to the pan by mixing them to the curry. Bring to a boil, then reduce heat and serve your Spinach Chicken Curry with the naan.