| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Chicken pieces skinned |
| 5 |
|
Cloves garlic; minced |
| 2 |
lg |
Onions; minced |
| 2 |
lg |
Tomatoes; crushed |
| 1 |
|
Inch piece ginger; minced |
| 4 |
tb |
Milk |
| 4 |
bn |
Spinach; washed & chopped |
| 2 |
tb |
Butter |
| 1/2 |
ts |
Cayenne pepper |
| 1 |
ts |
Coriander powder |
| 1/2 |
ts |
Turmeric |
| 2 |
|
Big cardamom pods |
| 2 |
|
Cloves |
| 7 |
tb |
Oil |
| 1 |
ts |
Garam masala |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Fry the chicken lightly in 4 tablespoon of oil for 3-4 minutes until
lightly browned and set aside.
Put the spinach in a deep pan, add 1/4 cup water. Bring to boil and remove
from heat. When cool, grind in blender and set aside.
Heat the remaining oil and add ginger, garlic and onions until lightly
brown. Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves, and
cardamom. Sprinkle with one tablespoon water. Cook for 10 minutes on low
heat. Add chicken and milk. Simmer until the chicken is tender. Add spinach
and garam masala. Cook until spinach starts sticking to pan. Remove from
heat. Add butter and cover until ready to serve.
Posted to KitMailbox Digest by GAdams1350@aol.com on Dec 1, 1997
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