Saag Chicken on a winter's day

This is what the backyard looked like for most of this weekend. The kids went out and built a snow man, I pretty much lay low for most of the weekend. Last night I made some sinfully indulgent and good saag chicken and jeera (cumin rice). I actually used some pre-roasted chicken, I had roasted two cornish hens earlier this week and one was left over. The cornish hens

were interesting I shall post about them later, so I skinned and chopped up one of them. I cooked the chicken with a mixture of spinach and kale (frozen).



Saag Chicken a la simple

For the sauce

1 tbsp oil
1 tsp grated ginger
1 onion finely chopped
1 tsp cumin seeds
A couple of cloves and cardamom and a small stick of cinnamon
1 tsp turmeric
2 cups fresh spinach (or 1.5 cups frozen chopped)
1 cup chopped fresh kale or 3/4 cups frozen
1 small can chopped tomatoes
1/2 cup broth

For the Chicken

1 tbsp oil
1 onion finely chopped
1 tomato diced
1 tsp salt
1 lbs cooked chicken on the bone (store roasted should work well)
1/2 cup cream
1 tsp garam masala
3 tbsp chopped cilantro

Method of Preparation

1. Heat the oil and add the ginger, onion and cumin seeds and cook for 5 minutes.
2. Add the cloves, cardamom and cinamon and stir through.
3. Add in the green with the salt and turmeric and mix well till wilted.
4. Add in the tomatoes and broth and cook the mixture till heated through.
5. Cool slightly and blend well in a strong blender.
6. While this is cooling heat the oil and the onion and cook for 5-7 minutes and add in the tomatoes with the chicken and coat with the mixture.
7. Add in the spinach mixture with half the cream and let it simmer for 8 minutes.
8. Mix in the garam masala and the remaining cream and cilantro and cook through.
9. Serve with jeera rice and some good wine.