Chicken with spinach curry
(Chicken saag)
Chicken saag (Chicken curry with spinach) is one of the delicious North Indian traditional dishes. It is an amazing combination of chicken and spinach. When chicken and spinach cooked together with onion, garlic and tomatoes it makes an awesome main meal dish. It provides protein and vegetable into one dish.
Chicken is well liked all over India, and every reign has different style of cooking. Chicken is cooked with different combination of vegetables. Chicken saag is a wonderful blend of chicken curry and spinach. Serve this tasty dish with Naan, chapattis and rice.
Chicken is well liked all over India, and every reign has different style of cooking. Chicken is cooked with different combination of vegetables. Chicken saag is a wonderful blend of chicken curry and spinach. Serve this tasty dish with Naan, chapattis and rice.
Ingredient:
1 10 oz frozen chopped Spinach pack or 2 pounds fresh chopped spinach
1 Pound boneless chicken thighs or Chicken breast
2 Medium Onions
1 Tablespoon minced garlic
2 Medium size ripe tomato or 2 tablespoons tomato sauce.
1 Medium green chili - chopped
2 Tablespoons plain yogurt (optional)
1 Tablespoon fresh grated ginger
2 Teaspoons coriander powder
½ Teaspoon red chili powder
½ Teaspoon turmeric powder
½ Teaspoon garam masala or to your taste
2 Small Bay Leaves
3 Tablespoons vegetable oil
1 Tablespoon melted butter or Ghee
1 Teaspoon salt or to your taste
2 Tablespoons chopped coriander leaves
Cooking measurement conversion
Measurement converter
Onions, Tomatoes, Ginger. Garlic,
Green chili, Bay leaves & coriander leaves
Boneless Chicken thighs
Frozen thawed chopped spinach
|
Or, Fresh chopped Spinach
|
Coriander powder
Garam masala
Ginger-grated
Buter-melted
|
Red chili powder
Bay leaves
Green chili-chopped
Coriander leaves
|
Turmeric powder
Salt
Yogurt
Oil
|
Directions:
1. Thaw the spinach. If using fresh spinach then wash and chop the spinach.
(I cooked frozen chopped Spinach)
2. Wash Chicken well. (If you do not want to wash Chicken then skip this
step)
3. Trim away excess fat and cut into one- inch pieces and place it in a bowl. (I
cooked boneless thighs because thigh meat stays soft after cooking and breast
meat becomes little hard. I also think it is easier to cut the chicken with scissor
then knife.)
1. Thaw the spinach. If using fresh spinach then wash and chop the spinach.
(I cooked frozen chopped Spinach)
2. Wash Chicken well. (If you do not want to wash Chicken then skip this
step)
3. Trim away excess fat and cut into one- inch pieces and place it in a bowl. (I
cooked boneless thighs because thigh meat stays soft after cooking and breast
meat becomes little hard. I also think it is easier to cut the chicken with scissor
then knife.)
Wash Chicken well
|
Trim the fat & cut the chicken into pieces
|
4. Use a food chopper or blender to mince the onions and garlic. Mixture should
be coarse.
be coarse.
In a chopper add onions & garlic
|
Minced onion and garlic
|
5. On high heat add oil in a nonstick frying pan or heavy bottom stainless
steel pan. Add minced onion and garlic and sauté, while periodically stirring.
Onions will have a lot of water so for the first few minutes keep the heat to
high so that all the onion water evaporates quickly.
steel pan. Add minced onion and garlic and sauté, while periodically stirring.
Onions will have a lot of water so for the first few minutes keep the heat to
high so that all the onion water evaporates quickly.
In a pan add oil, minced & Garlic
Mix onion with oil and fry
6. While onion mixture cooks chop tomatoes and add them into the same food
chopper or blender and puree.
chopper or blender and puree.
In the chopper add chopped tomatoes
|
Puree tomatoes
|
7. Once all the water evaporated from the onions reduce the heat to medium and
fry for 8 to 10 minutes or until onions become light brown.
fry for 8 to 10 minutes or until onions become light brown.
Onion become light brown
8. Once onion become light brown add coriander powder, red chili powder,
turmeric powder and mix with fried onions and fry for few seconds.
turmeric powder and mix with fried onions and fry for few seconds.
Add Coriander powder, Red chili powder & Turmeric powder
Mix spices with fried Onions
9. Add tomato puree or tomato sauce and mix with fried onion and spices.
Add tomato puree
Mix tomato puree with fried onions & spices
10. Add yogurt, mix everything together. With the tomatoes and yogurt onion
masala becomes watery, turn the heat to high for 2 to 3 minutes, so that water
evaporates quickly and then turn the heat down.
masala becomes watery, turn the heat to high for 2 to 3 minutes, so that water
evaporates quickly and then turn the heat down.
Add yogurt
Mix yogurt well with onion masala
Yogurt and tomato puree is mixed well
11. Let the onion masala cook. Frequently keep stirring the onion masala, once
all the water evaporated and you see the oil in the pan that means onion masala
is done.
all the water evaporated and you see the oil in the pan that means onion masala
is done.
Let the onion masala cook
Onion masala is ready
12. Now add thawed or chopped spinach and mix with onion masala.
Add spinach in onion masala
Mix spinach well with onion masala
13. Add salt and bay leaves and mix.
Add salt and Bay leaves
Mix salt well
14. Add 1 cup of water mix them together.
Add water
Mix water with spinach and onion masala
15. Cover the pan and cook on medium heat for 15 to 20 minutes or until spinach
change its green color to yellowish green.
16. While cooking stir periodically so that onion masala mix with spinach all the
time.
change its green color to yellowish green.
16. While cooking stir periodically so that onion masala mix with spinach all the
time.
Cover the pan and cook
Chicken pieces
17. Spinach is cooked and it become yellowish green.
Spinach is cooked
18. Now add chicken pieces add more water if required, cover the pan and
cook for about 10 minutes. (Chicken does not take long to cook and you do
not want to over cook the chicken),
cook for about 10 minutes. (Chicken does not take long to cook and you do
not want to over cook the chicken),
Add chicken pieces
Mix chicken well with the spinach
Cover the pan and cook
19. Chicken is cooked.
Chicken with spinach is cooked
20. Check if Chicken is cooked.
Check if chicken is cooked
21. Add grated ginger and chopped green chilies and mix.
Add grated ginger and chopped green chilies
22. Sprinkle garam masala and mix with the chicken and spinach and cook for
another 5 to 8 minutes. While cooking keep string periodically
another 5 to 8 minutes. While cooking keep string periodically
Add garam masala and mix
23. Once chicken and spinach is cooked and you have desired consistency add
1 tablespoon melted butter or ghee, mix and fry for 5 minutes. Spinach and
chicken should not be too watery it should have thick consistency. (If you wish
skip adding butter)
24. Once you have the desired taste and consistency turn the stove off.
25. When ready to serve remove bay leaf and transfer the curry in a serving dish
and garnish with coriander leaves.
1 tablespoon melted butter or ghee, mix and fry for 5 minutes. Spinach and
chicken should not be too watery it should have thick consistency. (If you wish
skip adding butter)
24. Once you have the desired taste and consistency turn the stove off.
25. When ready to serve remove bay leaf and transfer the curry in a serving dish
and garnish with coriander leaves.
Add melted butter
Chicken with spinach curry is ready
Chicken with spinach curry (Chicken Saag)
Tips:
1. You can adjust the amount of Chicken and Spinach according to your taste or
preference.
2. One pound of fresh spinach will yield 10-12 cups of torn leaves, which will
cook down to about 1 cup. One package (10 ounces) of frozen spinach leaves
yields about 1-1/2 cups after cooking. Therefore, you can substitute 1 package
(10 ounces) frozen spinach leaves for 1-1/2 pounds of fresh spinach.
3. I use Red Kashmiri chili powder (Deggi Mirch) which is very mild and give
nice color to dish without much heat.
1. You can adjust the amount of Chicken and Spinach according to your taste or
preference.
2. One pound of fresh spinach will yield 10-12 cups of torn leaves, which will
cook down to about 1 cup. One package (10 ounces) of frozen spinach leaves
yields about 1-1/2 cups after cooking. Therefore, you can substitute 1 package
(10 ounces) frozen spinach leaves for 1-1/2 pounds of fresh spinach.
3. I use Red Kashmiri chili powder (Deggi Mirch) which is very mild and give
nice color to dish without much heat.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
Other recipes:
Chicken keema with spinach Spinach with mushroom
Beef keema with spinach Spinach with paneer (palak paneer)
Beef with spinach curry Spinach with aloo (Aloo palak )
Boiled white rice Chapatti (Pulkha or roti)
Chicken keema with spinach Spinach with mushroom
Beef keema with spinach Spinach with paneer (palak paneer)
Beef with spinach curry Spinach with aloo (Aloo palak )
Boiled white rice Chapatti (Pulkha or roti)
Copyright © 2011 www.northindiancooking.com, All Rights Reserved
