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<p>Here is another classic North Indian Curry -<strong> Palak/Spinach Chicken</strong> <strong>Curry</strong> also known as <strong>Saagwala Murgh</strong>. ‘Saag’ stands for ‘Greens’ in Hindi. You can use any greens for this recipe but spinach is commonly used. This is a nice way to include healthy greens in your non-vegetarian curry. This recipe was adapted from Madhur Jaffrey’s book <strong>“From Curries to Kebabas”</strong>. This chicken curry tastes very different from the usual Kerala Chicken Curries and is less spicy. If you are used to eating South Indian Chicken Curries, then you may take a while to get accustomed to the taste of <strong>Spinach & Chicken</strong>.</p>
<div id="attachment_5822" class="wp-caption aligncenter" readability="1"><img class="size-full wp-image-5822 " title="IMG_7459" src="http://recipes.malayali.me/wp-content/uploads/2011/06/IMG_7459.jpg" alt="Spinach Chicken Curry (Saagwala Murgh)" width="482" height="478" /><p class="wp-caption-text">Spinach Chicken Curry (Saagwala Murgh)</p></div>
<p>This recipe doesn’t use Turmeric Powder & Garam Masala Powder unlike the usual chicken curries. Nevertheless, I added chicken masala powder as I felt the curry was a bit bland.</p>
<p><span><strong>Ingredients</strong></span></p>
<ol><li>Whole Chicken (cut into curry sized pieces) – 2 lbs</li>
<li>Fresh Spinach (chopped coarsely) – 1 large bunch/ Frozen Spinach – 2 cups</li>
<li>Diced Onions – 1 medium</li>
<li>Diced Tomatoes – 1 medium</li>
<li>Garlic Cloves – 4 small</li>
<li>Ginger – 2″ piece</li>
<li>Cardamom – 2 pods</li>
<li>Cinnamon stick – 1″</li>
<li>Coriander Powder – 1 tbsp</li>
<li>Cumin Powder – 1 tsp</li>
<li>Red Chilly Powder – 1 tsp</li>
<li>Chicken Masala powder – 1 tbsp (optional)</li>
<li>Plain Yogurt – 4 tbsp</li>
<li>Oil – 2 tbsp</li>
<li>Salt – to taste</li>
</ol><p><span><strong>Preparation Method</strong></span></p>
<ol><li>If using frozen spinach, defrost it in the microwave before boiling it.</li>
<li>Boil the fresh or frozen spinach with 1/2 cup of water for around 5 minutes until the leaves are tender.</li>
<li>Wash and drain and chop the spinach very finely or blend it. Set aside.</li>
<li>Blend the onions, ginger and garlic with little water to get a smooth paste. Keep it aside.</li>
<li>Heat oil in a large nonstick pan and throw in the cardamom and cinnamon.</li>
<li>Add the onion paste and stir fry for 5 minutes until the paste is lightly browned.</li>
<li>Add the chopped tomatoes and cook until mashed and pulpy.</li>
<li>Reduce heat and add coriander, cumin, chicken masala and red chilly powders. Stir fry for a minute.</li>
<li>Add the chicken pieces and saute for a minute or two.</li>
<li>Add 1 tbsp of yogurt at a time and keep browning the chicken for 5-7 minutes.</li>
<li>Add the finely chopped/pureed spinach and stir fry for a minute.</li>
<li>Add 1 cup of water and salt to taste. Mix everything and simmer gently for half an hour until the chicken is cooked.</li>
</ol>
<!-- AddThis Button Begin -->
<p>Here is another classic North Indian Curry -<strong> Palak/Spinach Chicken</strong> <strong>Curry</strong> also known as <strong>Saagwala Murgh</strong>. ‘Saag’ stands for ‘Greens’ in Hindi. You can use any greens for this recipe but spinach is commonly used. This is a nice way to include healthy greens in your non-vegetarian curry. This recipe was adapted from Madhur Jaffrey’s book <strong>“From Curries to Kebabas”</strong>. This chicken curry tastes very different from the usual Kerala Chicken Curries and is less spicy. If you are used to eating South Indian Chicken Curries, then you may take a while to get accustomed to the taste of <strong>Spinach & Chicken</strong>.</p>
<div id="attachment_5822" class="wp-caption aligncenter" readability="1"><img class="size-full wp-image-5822 " title="IMG_7459" src="http://recipes.malayali.me/wp-content/uploads/2011/06/IMG_7459.jpg" alt="Spinach Chicken Curry (Saagwala Murgh)" width="482" height="478" /><p class="wp-caption-text">Spinach Chicken Curry (Saagwala Murgh)</p></div>
<p>This recipe doesn’t use Turmeric Powder & Garam Masala Powder unlike the usual chicken curries. Nevertheless, I added chicken masala powder as I felt the curry was a bit bland.</p>
<p><span><strong>Ingredients</strong></span></p>
<ol><li>Whole Chicken (cut into curry sized pieces) – 2 lbs</li>
<li>Fresh Spinach (chopped coarsely) – 1 large bunch/ Frozen Spinach – 2 cups</li>
<li>Diced Onions – 1 medium</li>
<li>Diced Tomatoes – 1 medium</li>
<li>Garlic Cloves – 4 small</li>
<li>Ginger – 2″ piece</li>
<li>Cardamom – 2 pods</li>
<li>Cinnamon stick – 1″</li>
<li>Coriander Powder – 1 tbsp</li>
<li>Cumin Powder – 1 tsp</li>
<li>Red Chilly Powder – 1 tsp</li>
<li>Chicken Masala powder – 1 tbsp (optional)</li>
<li>Plain Yogurt – 4 tbsp</li>
<li>Oil – 2 tbsp</li>
<li>Salt – to taste</li>
</ol><p><span><strong>Preparation Method</strong></span></p>
<ol><li>If using frozen spinach, defrost it in the microwave before boiling it.</li>
<li>Boil the fresh or frozen spinach with 1/2 cup of water for around 5 minutes until the leaves are tender.</li>
<li>Wash and drain and chop the spinach very finely or blend it. Set aside.</li>
<li>Blend the onions, ginger and garlic with little water to get a smooth paste. Keep it aside.</li>
<li>Heat oil in a large nonstick pan and throw in the cardamom and cinnamon.</li>
<li>Add the onion paste and stir fry for 5 minutes until the paste is lightly browned.</li>
<li>Add the chopped tomatoes and cook until mashed and pulpy.</li>
<li>Reduce heat and add coriander, cumin, chicken masala and red chilly powders. Stir fry for a minute.</li>
<li>Add the chicken pieces and saute for a minute or two.</li>
<li>Add 1 tbsp of yogurt at a time and keep browning the chicken for 5-7 minutes.</li>
<li>Add the finely chopped/pureed spinach and stir fry for a minute.</li>
<li>Add 1 cup of water and salt to taste. Mix everything and simmer gently for half an hour until the chicken is cooked.</li>
</ol>
