Palak Murgh (Spinach Chicken Curry)

Similar to the well known vegetarian dish, palak paneer (spinach with paneer, Indian cheese).  Since certain members of our family do not like paneer, this was made with chicken.

For chicken
1.5 lbs chicken breast, cut in 3/4" cubes
1/4 cup yogurt
1 heaping tablespoon coriander powder
1/2 to 1 teaspoon red chili powder
1/4 teaspoon garam masala
1/2 teaspoon turmeric
1 teaspoon cumin powder
1 teaspoon salt
1 teaspoon lemon juice
1 teaspoon ginger garlic paste
1 tablespoon oil

Combine and marinate in refrigerator up to 12 hours.  Then, heat oven to 450.  Place the chicken pieces in an oven safe, oiled dish and cook for about 15 minutes or until chicken is cooked through and tender.  Set aside.

For curry
1 - 16 oz package frozen whole leaf spinach, thawed*
1 teaspoon oil
1/4 teaspoon cumin seeds
1" piece cinnamon stick
3 cloves
2 cardamom pods
1 finely chopped onion
1/2 to 1 sliced serrano chile
1 roma tomato, finely chopped
1 tablespoon ginger garlic paste
1 teaspoon cumin powder
1 teaspoon coriander powder
1/4 teaspoon garam masala
1/4 cup heavy cream or whole milk

Take frozen spinach and blend just until pureed.  Set aside.

In a pot heat oil then add cumin seeds, cinnamon, cloves, and cardamom. Fry for about 30 seconds then add onion and serrano chile and stir-fry until browned.  (About 10 minutes)  Add tomato and saute until soft and pulpy.  (Another 7-10 minutes.) Add the ginger garlic paste, coriander, cumin and garam masala and salt.  Stir fry for a couple minutes then add pureed spinach.  Add a little water if necessary, to get desired consistency (it should remain a little thick) and cook for 5-7 minutes uncovered.  Stir in cooked chicken pieces, salt, adjust seasonings as necessary stir in cream.  Simmer for 5 minutes then serve.

Delicious with naan, chapati, paratha or white rice.

*If using fresh spinach, buy a bag of baby spinach leaves which are prewashed, and then blanch them prior to pureeing.  To blanch: keep a large bowl of ice water near the stove.  Bring a pot of water to a boil, add the spinach leaves and simmer for a minute.  Immediately remove the spinach leaves and dunk them in the ice water bath.  Drain the spinach then proceed with recipe.

Recipe Serves 4.

Chicken Salna

A very simple, minimal work recipe for spicy, aromatic, creamy salna to go with hot parotta! 

1 tablespoon oil
1 tablespoon fennel seeds
1 teaspoon black peppercorns
2 sprigs of curry leaves (15-20 leaves)
2 large onions, thinly sliced (preferably red onions)
3 roma tomatoes, chopped
1 heaping tablespoon coriander powder
1/2 teaspoon turmeric
1/2 teaspoon pure red chili powder
3/4 cup grated coconut (frozen or fresh)
1 tablespoon oil
1 cinnamon stick
1 bay leaf
1 star anise
3 cloves
3 cardamom pods
1/2 teaspoon fennel seeds
1.5 lbs chicken, chopped into small pieces (about 1/2 inch pieces, preferably bone in, thighs)
1 serrano chile, slit lengthwise
1/2 teaspoon turmeric powder
4 cups water
2 teaspoons salt + salt to taste

Heat oil in a large pot.  Add fennel seeds, black peppercorns and curry leaves.  Let them splutter for about 30 seconds then add the onions and saute until lightly browned. (About 7-10 minutes.)  Add tomatoes and saute for another 5 minutes, until softened.  Stir in coriander, turmeric and chili powders and stir well to combine.  Last, stir in the grated coconut and saute for 3-5 minutes.  Switch off heat, remove the onion-tomato mixture and put in a bowl to cool.

Meanwhile, add another tablespoon of oil to the same pot.  When hot add the cinnamon stick, bay leaf, star anise, cloves, cardamom pods and fennel seeds.  When aromatic add the chicken pieces, serrano chile, turmeric powder and salt: stir to combine.  Pour over this enough water to cover the chicken (about 4 cups).  Bring to a boil then cover the pot, turn heat to low and simmer for 15 minutes. 

Put cooled onion-tomato mixture into a blender and blend with a little water until smooth.  Pour into the chicken mixture and stir to combine.  At this point you may need to add a little water to bring salna to desired consistency.  (Salna is typically made up of mostly gravy, minimal chicken - not too thick but not watery.)  Bring to a boil, reduce heat to low and cover and cook for another 15 minutes. Add salt to taste.

Serve with: parotta, idli/dosa, chapati, biryani/rice...

Egg Curry

5 hard boiled eggs
1 onion, chopped
1 green chile
1 tablespoon ginger-garlic paste
1 or 2 tomatoes, chopped
3 cardamom pods, 1 star anise, 3 cloves, 1/2" piece cinnamon stick, 1 teaspoon mustard seeds
1 tablespoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala
1/2 teaspoon chili powder
1 teaspoon salt
2 tablespoons coconut (grated)
1 or 2 tablespoons cashews
1/4 cup chopped cilantro

Heat a tablespoon oil in a saute pan.  Add onions and green chile and saute until lightly browned.  Add ginger garlic paste, saute for a minute.  Add tomatoes and saute until they are pulpy.  Remove from heat.  When it cools a bit, blend until smooth.

In a large pot or saute pan, heat a tablespoon of oil.  Add mustard seeds, cardamom (crushed), cloves, cinnamon and star anise.  When mustard seeds "pop" add the blended tomato-onion mixture and saute.  Add coriander powder, cumin powder, garam masala, chili powder and salt.  Allow to simmer.

Blend together the coconut and cashews with a little water until fairly smooth then stir into the curry.  Add water (start with a half cup) to desired consistency.  Simmer for a good 7-10 minutes then add the boiled eggs and simmer for another 7 minutes.  Stir in cilantro.

Chicken Curry

I cannot count the number of failed attempts I have had with chicken curry. Finally here is a version which works for me without fail.

2 tablespoons yogurt
2 tablespoons coriander powder
1 teaspoon chili powder
1 teaspoon black pepper
1/2 teaspoon turmeric powder
1 teaspoon salt
4 cloves garlic
1 inch piece of ginger
5 chicken thighs, deskinned and chopped into bite size pieces

In a medium glass bowl, mix together yogurt with spices and salt. Grate the garlic and ginger (or, put in blender with a little water to make a paste), it should come to about 2 tablespoons combined. Add to yogurt mixture. Add the chicken pieces and coat well with the yogurt mixture. Marinate for 3o minutes to 2 hours.

1 tablespoon oil

1/4 teaspoon mustard seeds

1/4 teaspoon cumin seeds

4 whole cloves

3 whole cardamom pods

4 pieces cinnamon stick

2 cloves garlic, 1/2 inch ginger grated or blended together

1 1/2 onions (medium), sliced

5 roma tomatoes, chopped

1 teaspoon salt, or to taste

1 teaspoon fennel seeds and 1/2 teaspoon poppy seeds, dry roasted in a saute pan then ground (or you can keep them whole if you prefer)
cilantro

Heat oil in a saute pan. When hot add mustard and cumin seeds, cloves, cardamom and cinnamon stick. When mustard seeds "pop" (30-45 seconds), add ginger-garlic and saute for 30 seconds then add sliced onion and saute until onion is browned (be patient, this takes some time). When onion is cooked add chopped tomato. Continue cooking until tomato is soft and pulpy. Add salt and ground fennel and poppy seeds. Add marinated chicken (along with marinade) and stirfry for 5 minutes. Add 2 cups of water (or, per your taste), bring to boil then reduce heat, cover and simmer for 20 minutes or until chicken cooked all the way through. (If you want the liquid to reduce, simmer uncovered.) Garnish with cilantro leaves.