It is at this point that Jason takes a deep breath, reminds himself that patience is a virtue, and tells me that being full is, in fact, a legitimate reason to leave food on his plate or refuse dessert. If I had it my way, poor Jason would be morbidly obese but, by God, he would have a clean, happy plate!
I’m mostly kidding.
Here is a recipe for Chicken Saag [aka, Chicken w/ Spinach]. Saag was the first Indian food I remember consuming, and it is still my favorite. When we go out to eat, I order this with lamb. It is also delicious served with Paneer. This recipe is fairly spicy. If you don't dig the heat, use fewer jalapeños (and if you're not happy unless there's sweat on your brow, by all means, add more).
Happy plates only, please.
adapted from Anjum's New Indian by Anjum Anand
In a large skillet, heat:
4 tablespoons veggie oil
3 brown cardamom pods
2 bay leaves
1/8 teaspoon cinnamon
3 green jalapeños, tops removed and pricked all over with a fork
1 large onion, finely diced
Reduce heat to medium and sauté until onions are tender and golden brown, about 10 minutes.
While the onions are cooking, place into a blender and puree:
1 1/2 piece of peeled ginger
12 cloves of garlic
28 ounce can whole tomatoes (do not use the juices; squeeze each individual tomato over the sink to remove the seeds so that what's used is mostly the flesh of the tomato)
1 teaspoon salt
2 teaspoons ground coriander
2 teaspoons garam masala
6 small chicken thighs, trimmed
Let simmer with the lid on for 15 minutes, stirring every so often to prevent burning. Reduce heat if necessary.
12 ounces spinach, drained and finely chopped
Cook for 10 minutes or until most of the liquid has evaporated.
4 tablespoons yoghurt or heavy cream
*optional* 2 tablespoons ghee
Serve with rice and garlic naan.