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Ingredients
- 2 packages frozen chopped spinach, 10 oz each
- 6 tablespoons vegetable oil
- 3 pounds chicken breasts, in 1 1/2" cubes (or use chicken or turkey)
- 3 1/2 cups sliced onion
- 1 1/2 tablespoons minced garlic
- 3 tablespoons minced ginger
- 1 tablespoon cumin
- 2 tablespoons coriander
- 1 teaspoon turmeric
- 1 tomato, fresh, frozen, or canned; chopped
- 3 jalapenos, fresh or canned, seeded and chopped, or 1 tsp cayenne or red pepper flakes
- 3 tablespoons yogurt, or sour cream
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon cloves
- 1 tablespoon kosher salt
- 4 teaspoons hot Indian spice, or garam masala (see notes)
Details
Servings 8
Preparation
Step 1
1. Heat oven to 325.
2. Puree spinach in blender or food processor. Set aside.
3. Dry meat on paper towels, then brown in oil in 2 batches, using 2 tbsp oil. Remove from pan.
4. Saute onion in 4 tbsp oil, until caramelized, about 25 minutes. Add garlic-turmeric; cook 2 minutes. Add tomato (reserving juice if canned), and chilies, cook until tomato is cooked and mixture is a thick, pulpy mass, about 5 minutes. Take off heat and stir in yogurt. When cool, puree.
5. Combine puree and meat in skillet. Add cinnamon-cloves. Stir in 1 cup hot water or the reserved tomato juices, along with salt. Bring to a boil. Add spinach and Indian spice and cook 5 more minutes.
Notes: Hot Indian Spice:
2 tbsp cardamom
1 tbsp cinnamon
1 tbsp cloves
1/4 cup black peppercorns
1/2 cup cumin seeds
1/2 cup coriander seeds
Combine all in a processor and process into a fine powder. Will keep well in the freezer. Makes 1 1/2 cups. Will work as a sub for garam masala or curry powder
This was really very good! Halved the recipe and used chicken breasts instead of beef - perfect for this. Subbed garam masala for the cumin-turmeric as well as the spice at the end. Also used red pepper flakes instead of the chili - was VERY hot. Next time would tame that down a bit. Eating with some yogurt/sour cream on top helped alot. Very, very good.
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