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Monday, April 5, 2010

Chicken Saag - Indian dish!

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4 to 6 servings

  • Oil or ghee -- 2 tablespoons
  • Onion, chopped -- 1
  • Garlic, minced -- 6 cloves
  • Gingerroot, minced -- 1 tablespoon
  • Coriander, ground -- 2 teaspoons
  • Turmeric -- 1/2 teaspoon
  • Cayenne pepper (optional) -- 1/4 to 1/2 teaspoon
  • Spinach, chopped -- 1 pound
  • Water -- 1 cup
  • Salt -- 1 1/2 teaspoons
  • Yogurt -- 1 cup
  • Cream (optional) -- 1/4 cup
  • chicken, cooked and cubed

Method

  1. Heat the oil or ghee in a large pot or saucepan over medium flame. Add the onions and sauté until translucent. Add the garlic, ginger and spices and sauté for another 2 to 3 minutes.
  2. Stir in the spinach, water and salt and bring to a boil. Reduce heat to low and simmer for another 10 to 15 minutes.
  3. Remove from heat, allow to cool a bit. Then use a blender or food processor to puree in batches.
  4. Return the puree to the pot. Add Chicken. Add a little water if necessary and simmer another 5 to 10 minutes.
  5. Stir in yogurt and return to brief simmer and immediately remove from heat. Stir in the optional cream, adjust seasoning and serve.

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