This Sunday’s chicken Sunday recipe was adapted from the one by Anjum Anand of the Cooking Channel’s Indian Food Made Easy. My mom came to visit today and I was so happy to have someone to cook for. This dish is so yummy. It’s bright green, but it doesn’t taste anything like spinach! Instead, it takes on the warmth of the spices. It is, as my mom would say, a yummy mummy dish.
I omitted the tomatoes that Anjum calls for because my mom is allergic to them. I also omitted the hot peppers because my body does not like spicy foods. I substituted chicken broth instead. I also used So Delicious Plain Coconut yogurt instead of cow’s milk yogurt because I’m allergic to it. Please feel free to sub them back in if you decide to make this dish. I’m sure Anjum would think it only proper.
1 pound spinach leaves, stemmed and well washed
6 tablespoons Canola oil
3 green cardamom pods*
2 bay leaves
1 cinnamon stick
1 large white onion, chopped
1 (1 inch) piece fresh ginger, peeled and chopped
11 garlic cloves, peeled and left whole
¼ cup of organic chicken broth
1 pound skinless chicken pieces (dark meat, white meat will dry out)
2 teaspoons ground coriander
1 1/2 teaspoons garam masala
¼ cup Plain So Delicious Coconut yogurt
Basmati rice, cooked according to package instructions, to serve
1. Puree most of the spinach in a blender using about a half a cup of water to help it along. Do not add all the water at the same time. Use it to help the spinach along in dribs and drabs. Retain the rest of the spinach for the end.
2. Heat the vegetable oil in a heavy bottomed pan over medium heat. Add the cardamom pods, bay leaves, and cinnamon, and fry for about 30 seconds. Don’t be surprised if it doesn’t jump and jive. It’s doing it, trust me. Add the onion, and continue to fry for 4 to 5 minutes, or until caramelized.
3. While the onions are caramelizing, blend the ginger, garlic, and chicken broth into a paste in a food processor.
4. When the onions have caramelized, add the paste, coriander, and garam masala to the pan, and stir well. Then add the chicken pieces and nestle them in among the yumminess. Season the mixture with salt and simmer for 12 to 15 minutes. You want to make sure you stir this occasionally to prevent it from sticking to the pot.
5. Add the yogurt, stir well, and continue to simmer the mixture until the sauce has thickened and almost dried out. Note: The coconut yogurt is not going to thicken the sauce like cow’s milk yogurt, so don’t be upset. Mine did not do much drying out, but the extra sauce was perfect with naan.
6. Stir in the spinach puree and continue to simmer for 10 to 12 minutes, or until the chicken has cooked through. You may want to add more salt, to taste.
7. Serve the beautiful spinach and chicken over the already prepared rice. Naan is optional. (Garlic Naan c/o Trader Joe’s.)