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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
- 1 tablespoon vegetable oil
- 1 tablespoon butter or ghee
- 1 large onion, grated
- 1 tablespoon grated ginger
- 2 cloves garlic, smashed
- 1 teaspoon tumeric powder
- 3 cardamom pods, pounded to split open (don’t let the seeds get away)
- 1 whole cinnamon stick or 1 teaspoon ground cinnamon
- 1 chicken breast, chopped into blocks
- 2 potatoes, peeled and cut into cubes
- 100ml greek or turkish yoghurt (though plain or soy yoghurt would do)
- 8 cherry tomatoes
- 150 ml Water
- 300 g spinach (I used frozen)
- 1 coriander cube or 2 tablespoons chopped coriander/cilantro
- 2 -3 whole chilies (to taste), split
- Salt to taste
- 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
- Add chopped chicken and potatoes. Let cook for a few minutes then add yoghurt and stir well to combine.
- Add the tomatoes, water, spinach and cilantro (fresh or frozen). Stir well and salt.
- Add chilies, to taste. Stir well and simmer covered for 1/2 an hour, checking and stirring regularly.
- When it was ready, crush some (not all) of the potatoes so you end up with a nice thick sauce.
- Perfect with Coconut rice, Banana-yoghurt dip (Banana mashed with yoghurt) and Masala chai. Tastes even better the morning after....
- This recipe was entered in the contest for Your Best Chili Pepper Recipe
- This recipe was entered in the contest for Your Best Dirt Cheap Dinner
- This recipe was entered in the contest for Your Best Spinach Recipe