Chicken Saag - chicken in spinach Indian style...

"Saag (Hindi: साग; Punjabi: ਸਾਗ ; Oriya: ଶାଗ) or sag is a spinach and/or mustard leaf-based dish eaten in South Asia with bread such as roti or naan, or rice (in Orissa and West Bengal). Saag can be made from spinach, mustard leaves, finely chopped broccoli, or other greens, along with added spices and sometimes other ingredients such as paneer. On some menus, it is called saagwala.
Saag is more common in Punjab, especially Sarsoon da saag, where it may be eaten with makki di roti. This roti is made of corn flour and is yellow in colour, though it can also be eaten with other breads. Saag/sag however can be a catch-all term for various green-leaved dishes. Sag aloo is a common dish in Pakistani/Indian cuisine as served in restaurants and take-aways in the Western world." - by

I just love spinach so when I saw this recipe I thought it's perfect for me and my family (lil J is a huge spinach fan too - after mummy :) ). It's easy and delicious - so what do you want more from a recipe. Spinach is very popular in Indian cuisine and is widely used. I would even go as far as to say that after aubergine, onions and okra it's next vegetable on the priority list in an Indian kitchen. Hope you'll like it as much as I did!
This recipe comes from a great cookbook 'Complete Indian Cooking' by M.Baljekar, R.Fernandez, S.Husain and M.Kanani.

How to make it...

- 225 g fresh spinach leaves, washed but not dried (I used frozen spinach)
- 2,5 cm piece fresh ginger, grated
- 2 garlic cloves, crushed
- 1 fresh green chili, chopped
- 200 ml water
- 1 tablespoon oil
- 2 bay leaves
- 1/4 teaspoon black peppercorns
- 1 onion, chopped
- 4 tomatoes, peeled and chopped (I used whole canned tomatoes)
- 2 teaspoons curry powder
- 1 teaspoon salt
- 1 teaspoon chili powder
- 3 tablespoons plain yogurt
- 8 chicken tights (I used chicken breast, cut into pieces, it's quicker and less messy)
- naan bread, to serve

Cook the spinach without any extra water. Put the cooked spinach, ginger, garlic and chili with the 50 ml water into a food processor and make thick puree. Set aside.
In a large heavy pan heat the oil, add the bay leaves and black peppercorns and fry for 2 minutes. Stir in the onion and fry for further 8 minutes or until the onion has browned.
Add the tomatoes and simmer for about 5 minutes. Stir in the curry powder. Cook for 2 minutes over a medium heat. Stir in the spinach puree and remaining measured water, simmer for 5 minutes.
Add the yogurt 1 tablespoon at a time and simmer for 5 minutes. Add the chicken and stir to coat them in the sauce. Cover and cook for 30 minutes or until the chicken is done.
Serve on naan bread, drizzle over some yogurt and serve hot.