Author Notes
Dinner in a hurry. No time to stop and think. All that sat in my head was coconut rice with something hot, something with chilies. And so Saag chicken stew was born, inspired by a Mutton version in Hot! Hot! Hot! —Kitchen Butterfly
Ingredients
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1 tablespoon
vegetable oil
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1 tablespoon
butter or ghee
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1 large onion, grated
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1 tablespoon grated ginger
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2 cloves garlic, smashed
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1 teaspoon tumeric powder
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3 cardamom pods, pounded to split open (don’t let the seeds get away)
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1 whole cinnamon stick or 1 teaspoon ground cinnamon
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1 chicken breast, chopped into blocks
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2 potatoes, peeled and cut into cubes
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100ml greek or turkish yoghurt (though plain or soy yoghurt would do)
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8 cherry tomatoes
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150 ml Water
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300 g spinach (I used frozen)
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1 coriander cube or 2 tablespoons chopped coriander/cilantro
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2 -3 whole chilies (to taste), split
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Salt to taste
Directions
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Put oil and butter in a large pan on low – medium heat.
Once melted, add onions, ginger, garlic, turmeric, cardamom and cinnamon. Stir and let them simmer gently till their aroma starts to surround you
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Add chopped chicken and potatoes. Let cook for a few minutes then add yoghurt and stir well to combine.
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Add the tomatoes, water, spinach and cilantro (fresh or frozen). Stir well and salt.
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Add chilies, to taste. Stir well and simmer covered for 1/2 an hour, checking and stirring regularly.
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When it was ready, crush some (not all) of the potatoes so you end up with a nice thick sauce.
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Perfect with Coconut rice, Banana-yoghurt dip (Banana mashed with yoghurt) and Masala chai. Tastes even better the morning after....
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