Chicken Saagwalla

Course : Curry
Serves: 1
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1/2 medium Onion -- chopped
2 teaspoons ginger chopped
3 cloves garlic -- minced
1 large chicken breast half cut up
1 tablespoon ground roasted cumin
1 teaspoon ground red chile
1 teaspoon ground cloves
1 teaspoon ground black pepper
1 teaspoon salt to taste

Preparation / Directions:

Sauté‚ onion in ghee, butter, or oil until translucent. Add a cinnamon stick in the oil as well. Into this add ginger and cook for a minute or so. Then add the garlic and cook for another minute. Begin adding the cut up chicken breast a bit at a time so as to prevent lowering temperature (boil vs. fry). You could double the amount of chicken if you want more meat in it. Add the better part of the spices at the same time as the chicken, reserving maybe a third to put in at the end. After the chicken seems cooked and you can smell that the spices have released some flavour, then add 2 10-oz boxes drained, thawed frozen spinach. It will probably degrade to a boil due to the liquid cooling down, but that's OK.. Just cook it now until the spinach gets to a consistency of your liking. Then add the reserved spices and heat through some more. You can add yogurt or cream if you like to make it more creamy; yogurt is more difficult to use because if it's not added very slowly at low heat it can turn to a funny texture (but it's OK to eat). If you're adding yogurt or cream then you may want to use a larger amount of spices. I think that traditionally dishes like this would have the chicken browned separately. I choose not to do this just to cut down on my fat intake, but it does make it taste better. Source: Bu

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