Caroline's Saucy Kitchen

My take on a traditional Saag Gosht (meat & spinach) Curry; I’m using lean chicken breasts instead. Boneless chicken thighs would work well as well.

Ingredients:

• 3 chicken breasts sliced into bite-sized pieces
• 4 tablespoons of ghee or oil
• 1 large onion, peeled and sliced
• 2 hot green chilies chopped
• 6 garlic cloves chopped
• 1 teaspoon freshly chopped ginger
• 1 teaspoon turmeric
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 teaspoons salt
• 1 cup of chopped tomatoes
• ¼ cup plain yogurt
• 1 cup chicken broth
• 1 box defrosted frozen chopped spinach – squeeze out as much water as you can

Preparation Method:

1. Heat the ghee/oil in a very large saucepan and fry the onions until golden brown.
2. Add all the dry spices and fry for 1 minute.
3. Add the chopped ginger, garlic, and green chilies and fry for 30 seconds.
4. Add the chicken pieces and fry until the chicken is browned, about 5 minutes.  
5. Stir in the tomatoes and yogurt.  
6. Add about 1/2 cup chicken broth, or enough to make it saucy.  
7. Cover and cook over a gentle heat for about 40 minutes. Then add the chopped spinach. Cook for another 30 minutes or until the chicken is tender.
8. Serve with Dal and your favorite naan bread and rice.