Murgh Aur Palak

Chicken With Spinach
( Murgh Aur Palak )

serves two.

1 lb chicken breasts boned and skinned
1 Tbsp vegetable oil (Mustard oil is ideal for Indian Cooking )
2 medium chopped onions
1 cubic inch chopped ginger
3 cloves chopped garlic
Spice mix
1 tsp  turmeric
1 tsp  ground fennel
1 tsp ground coriander
1/2 tsp chilli powder mixed with 3 Tbsp water.

1 tsp salt
4 ozs water
1 heaped Tbsp ghee or butter
2 cloves chopped garlic
6-8 curry leaves
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1-2 dried red coarsely chopped chillis
1 lb spinach washed,destalked
4 Tbsp natural yoghurt
1/2 tsp garam masala

Fry chicken breasts in vegetable oil until sealed. Add onions, ginger, garlic
Fry for 2-3 minutes Add spice mix made  Fry for 2-3 minutes Add salt and water
Simmer for 15 minutes In a separate pan Add ghee, garlic,  curry leaves, cumin
seeds. fennel seeds, dried red coarsely chopped chillis and spinach Fry for 3-4
minutes then add to pan with chicken simmer for 10 minutes Add natural yoghurt
and garam masala Heat through and serve.
Recipe courtesy of Andy Harding from the book ''Indian Cooking '' by Colour
Library Books


Source:

rec.food.cooking, rec.food.recipes