Sunday, November 20, 2011

*Spicy* Chicken Saag and onion chutney

Amazing! This Indian dish is one of my true food loves and this week I thought, okay, it is time to try the chicken saag. A recipe from The Fresh Dish, it is relatively easy and just has a few steps. 

-1 large bunch of spinach (I used a full bag) chopped roughly (chopped finely if you don’t have a food processor)
-1 large yellow onion – chopped (reserve 1/3 cup if you want to make onion chutney)
-6 cloves garlic – peeled and diced
-About an inch of fresh ginger, peeled and grated
-2 skinless, boneless chicken breasts
-1/2 cup plain yogurt
-2 Tbsp. cream 
-2 tsp. coriander
-1 tsp. turmeric
-1 tsp. cayenne pepper (adjust this based upon your tolerance for heat - important!)
-1 tsp. garam masala
-2 tsp. salt
-olive oil 
-1/2 – 3/4 cup water
My scotch 'n soda cocktail, enjoyed while cooking.

-Reserved 1/3 cup diced onion
-1 Tbsp. cider vinegar
-1 tsp. tomato paste
-2 tsp. sugar 

In a heavy bottom pan or Dutch oven, saute the chopped onion in oil until translucent. Add in the garlic and ginger and continue to cook for another few minutes.  Next add the spices: salt, turmeric, cayenne and coriander.  Stir the mix together and continue to cook over medium-low heat. You may have to add a bit more oil to keep the mixture "stirable." Your kitchen likely smells delicious at this point!

Cube the chicken and saute in a separate pan in a bit of oil and salt/pepper. Don't cook all the way through, set aside.

In the Dutch oven with the saag mixture, add in the spinach and water, cover and allow to wilt for a few minutes. Stir well and then pour into food processor. Pulse the processor a few times - don't over puree or it will be too soft.
Return to pan and mix in yogurt - stir well. Add the chicken, simmer for about 10 minutes - ensure chicken is cooked through. Add the cream and cook a bit more until hot. Serve over rice.
We had this with some Trader Joe's naan and it was delicious! Leftovers are in the freezer for Vance when I am traveling.

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