Chicken Saag - joe-possum/recipes GitHub Wiki
Ingredients
- 16 oz chicken thighs. You can also use chicken breast, or a combination of boneless chicken.
- 1 tablespoon olive oil
- 1 medium onion
- 1 jalapeño pepper
- 1 serrano pepper (optional, for more heat)
- 4 cloves garlic
- 1 teaspoon fresh ginger.
- 16 oz fresh spinach, chopped.
- 1 tablespoon Garam Masala
- 1 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/2 teaspoon cardamom
- 1/2 teaspoon coriander
- salt and pepper to taste.
- 4 oz cup milk
- 4 oz cup plain yogurt
Procedure
First, season the chicken pieces with salt and pepper and set aside.
Add the oil in a large pan heat to medium heat. Add the onion and peppers and cook for 5 minutes, or until they soften.
Add the chopped chicken and cook, stirring a bit, for 5 minutes, or until the chicken is lightly browned and cooks mostly through.
Add the garlic and ginger and stir. Cook for 1 minute, until the garlic becomes fragrant.
Add the spinach a handful at a time and cook it down, stirring as you go. Cook for 5 minutes. The spinach will break down considerably.
Stir in the seasonings and the milk. Stir to make sure everything is evenly incorporated. Simmer for 15 minutes.
Bring the curry to a quick boil, then remove from heat. Stir in the yogurt until it is fully incorporated. This gives you a creamier chicken curry and lightens up the meal a bit.
Swirl in 1 tablespoon butter for added richness.
Garnish and serve!