didionville

yes, it looks very much like something in didion’s diaper, but chicken saag is so yummy! as promised (and finally), here is the recipe i use …

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chicken saag (serves 4)

8 oz fresh spinach leaves, rinsed

1 fresh green chili, seeded and chopped

1 tbsp chopped fresh ginger root

2 garlic cloves, chopped

4 tbsp water

2 tbsp ghee or vegetable oil (i use canola oil.)

8 black peppercorns (i use about a dozen.)

1 bay leaf

1 onion, finely chopped

1 cup canned tomatoes, drained (i use one 14.5 oz can of muir glen organic diced tomatoes. they are very good.)

1 tsp chili powder

1 tbsp curry paste (i use either 1 tbsp garam masala or 1 tsp curry powder and 2 tsp garam masala. you can, however, make curry paste. i will post the recipe later, but i haven’t done it myself.)

salt (to taste)

2/3 cup chicken stock or water (i’ve done it both ways, and i prefer to use stock. the very best chicken stock — that’s not homemade — is kitchen basics chicken stock. in fact, they make the best of all kinds of stocks.)

4 tbsp plain yogurt, plus extra to garnish

8 skinless chicken thighs (i’ve also used skinless, boneless breasts.)

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1. place the spinach in a large pan with just the water clinging to the leaves after rinsing, then cover and cook for 4-5 minutes, or until wilted. Transfer to a food processor or blender and add the green chili, ginger, garlic, and (4 tbsp) water. process until smooth.

2. heat the ghee (or oil) in a karahi (ha!) or pan. add the peppercorns and bay leaf and cook over low heat, stirring constantly, for 1-2 minutes, or until they give off their aroma. Add the onion and cook, stirring occasionally, for 10 minutes, or until golden. add the tomatoes and cook for 2 minutes, breaking them up with a wooden spoon. add the chili powder and curry paste and season with salt to taste. cook, stirring constantly for 2 minutes.

3. stir in the spinach/chili puree with the stock and simmer for 5 minutes. add the yogurt, 1 tbsp at a time, stirring well after each addition, then simmer for an additional 5 minutes. finally, add the chicken and stir well, then cover and simmer for 30 minutes, or until tender and cooked through. serve immediately, garnished with extra yogurt.

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i like to serve this on a bed of basmati rice with channa masala. YUM!