It’s been a while since I blogged a recipe post, and that’s not because I haven’t been cooking, I just haven’t cooked anything that inspired me enough to take a picture and then blog about it! I blame the lazy, sunny summer days for that. That and the fact that I am moving countries in a couple of weeks. The change is exciting, but packing up a whole household is pretty exhausting. I have lost count of the number of hours spent on Gumtree and Craigslist between AS and me trying to sell our stuff. Anyways, a couple more weeks and a new city, woohoo!
In the middle of all this chaos I hardly get the time to try a new recipe, so I turn to tried and tested ones. Before Kale took over the world with it’s superfood superiority, the humble spinach was the healthy staple in every house. Not only is it packed with nutrients, it’s the best source of iron you can get, even Popeye says so! Spinach Chicken Curry, or Palak Chicken, or Saag Gosht, is a north indian style curry, which is lighter than most curries and not very spicy. It’s really simple to make and does not require any marination time and is ready in just abut 60mins. This curry is mildly spiced, though, if you like your curries spicier, just increase the number of green chillies / red chilli, to add more heat to the curry. It’s healthy and not too heavy on the stomach.
The spinach gives the curry an earthy taste which when combined with tender chicken makes the dish absolutely delicious. I cook this curry on a medium high flame, in a heavy bottomed pan, so that the masala paste with onions, tomatoes, garlic and ginger, blends well into one another. I don’t use garlic paste in this recipe, instead I cut it into slivers, which retain their shape in the masala paste and impart a delicious garlicky flavour and aroma to it. This is a dry sort of curry and goes best with any sort of Indian breads, rotis, naans, or paranthas!.
Saag Gosht, or, Spinach Chicken Curry
- 750gm Chicken cut into pieces (marinated with salt, turmeric powder, and red chilli powder, and kept aside until needed)
- 2-4tbsp Vegetable Oil
- 1 Onion finely chopped
- 5-7 Garlic cloves, sliced finely into strips/slivers
- 1tbsp Ginger paste
- 2-4 Green chillies chopped
- 1/4 tsp Turmeric
- 1/2 tsp Red Chilli powder
- 1tbsp Cumin powder
- 1tbsp Coriander powder
- 4 Tomatoes finely chopped (small size), or, 2 large
- 1 big bunch of Spinach, enough to yield 1cup Spinach paste
- 1tsp Kasoori methi (dried fenugreek leaves)
- 1/4tsp grated Nutmeg, or, Nutmeg Powder
- 1tsp Garam masala powder
- 1tbsp Cream beaten (optional)
- Spinach Paste – Wash and roughly chop the spinach bunch (I use the tender part of stems as well). In a large pot bring water to a boil and, add the spinach leaves. Let the spinach blanch until it turns a bright green colour. This won’t take more than 3-5mins. Drain the blanched spinach and run it under cold water, to stop further cooking and to retain the bright green colour. In a high speed blender, blend the blanched spinach until it forms a smooth paste. Add some water if necessary.
- Heat oil in a pan, and, add chopped onions, salt, and fry it, until the onion turns golden in colour. We are not looking to brown the onions in this recipe, so keep a check on it to see that it does not overcook. We are looking for a slightly caramelised texture of onions, that comes with the golden colour.
- Add sliced garlic, ginger paste, chopped green chillies, turmeric powder, chilli powder, cumin powder, coriander powder, and the chopped tomatoes, to the golden onions. Mix it well and cook it until the tomatoes are cooked through, and you see oil separating from sides. This would take 10-15mins.
- Now add the chicken pieces, sauté it along with the tomato masala. Cook this until the chicken is well coated with the masala paste and cooked through, around 20-25mins.
- Add the spinach paste to the chicken masala and cook it further until the chicken is well cooked (take a piece out and check). Taste for salt and add more if needed. Do not cover the chicken to cook it, as you will loose the bright green colour of spinach.
- Crush and sprinkle kasoori methi over the curry. Add the nutmeg powder, and the garam masala powder. Add some cream if using, and cook for a further 5minutes until its mixed well into the masala.
- Enjoy with paranthas, rice or rotis, and a simple salad of cucumber and radishes.