Chicken In A Spinach, Cilantro, and Mustard Sauce Recipe
Oh my. Even if you think Indian food is complicated, or that it must be because it tastes so darn good, don’t fret. This is easy. It does have a couple ingredients that might not already be in your pantry. Most notably, the cardamom pods, maybe the dried red chiles, but for the most part I think you’re going to do just fine.
I found this recipe in Madhur Jaffery’s Quick and Easy Indian Cooking and it is both. I have made other Indian dishes in the past that were neither, and though they were delicious, the roasting, grinding, braising and simmering were a bit much.
This one is just right. A quick sear, some light simmering and BAM (to steal a phrase), you’re there! Also, if you’re looking for a vegetarian option, make this with large chunks of potatoes. Just cook them like the chicken. It’s really incredible. They’ll brown and then steam and finally add a little thickness to the sauce. Serve with some whole wheat tortillas, or better yet, try your hand at making some fresh naan. You won’t be disappointed.
- ¼ cup vegetable oil
- 3 bay leaves
- 6 cardamom pods
- 1-inch stick of cinnamon
- 5 whole cloves
- 2 dried, hot chiles
- 2 ¼ pounds chicken, cut in pieces
- ¼ cup golden raisins
- 6 Tbsp plain yogurt
- 1 ¼ tsp salt
- Freshly ground pepper
- 2-inch piece of fresh ginger, grated or finely chopped
- 1-2 fresh green chiles, hot
- ½ packed fresh cilantro
- ½ bunch fresh spinach, steamed until just wilted
- 3 Tbsp stone ground mustard
- Heat oil in large, heavy-bottomed pan over medium to medium-high heat. Add bay leaves, cardamom pods, cinnmon, cloves and dried chiles. Roast until bay leaves become a few shades darker, about 30 seconds. Add chicken pieces and brown on all sides.
- When browned, mix in raisins and yogurt, season with salt and pepper and reduce to a simmer. Cover tightly and simmer for 15 minutes.
- In a food processor combine 3 tablespoons water with ginger and green chiles. Blend until it forms a paste, then add cilantro and spinach. Push down with a spatula and blend until coarsely chopped. Move to a bowl and mix in mustard.
- Remove lid from chicken and add green sauce. Stir to mix, bring to a simmer and cover for another 10 minutes or until chicken is tender. Remove bay leaves, cardamom pods, cinnamon stick, whole cloves and dried chiles before serving.
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