Chicken Saag

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Ahhh, Indian food.  Something I used to think was smelly and looked like barf is something that I now crave.  Aren't  you so excited for this recipe now that I've already used the words smelly and barf?  I feel like I'm really selling it.

Jokes aside, this smells DELISH and tastes DELIGHTFUL.   And it's chock full o' veggies and spices that will make you feel warm and fuzzy and happy.

I used to hate when people asked if I wanted to go out for Indian.  For some reason I just had no desire to give it a try - which is kind of bizarre for me because I'm not a picky eater by any means.  I just couldn't wrap my head around how a bunch of dishes of blobby-looking food could be exciting and/or tasty.

Then finally after years of harassment from my parents and Kyle I gave in to see what the fuss was all about.  Since I was a newbie to the Indian-food scene I was totally overwhelmed by the menu - what do all of these words even meeeean?!  - so we decided to each choose one thing to share (plus some other fun things like veggie naan and what-not).  I put dibs on the chicken saag because the description sounded relatively harmless and I just wanted to be done with the decision-making part of the meal.

I started getting really excited when they brought a whole slew of little containers of homemade condiment-type-thingies over (sorry in advance that I don't know the right words for anything Indian-food related - I'm new here, people!) - and I started slathering them all over everything.  That one with the chopped up onions is SO GOOD.  Drooling as I type this.

Then the rest of the food (i.e. lots o' blobby-looking dishes) came - and it was the moment of truth - I scooped a little bit of everything onto my plate and started trying tiny pieces of each one like a science experiment.

After I tried all of them I was totally pissed. Not because it was gross and slimy like I had imagined, but because it was AWESOME and I was so mad that I had been missing out on that deliciousness for so long.  And kids, THAT is what you get for judging a book by its blobby-looking cover - decades of missing out on food that is the absolute bomb.com.

Lesson learned - and I'm so glad that I don't need to waste any more time ignoring all of this tastiness.

Anyway - I loved pretty much every single Indian dish I've tried since then, but the chicken saag is the thing that get legit cravings for.  I get a little skeeved out by the plastic containers the hot food comes in when we order takeout (encouraging chemicals to leech into my food isn't my idea of a good time), and I also like to know the quality/origins of the food that I'm eating - so I decided to stock up my spice rack and try to make it at home.

This recipe makes a TON of food - which I like because I divide it into glass oven-safe containers with 2 servings in each and freeze whatever we're not going to eat immediately. Then we have a couple of these babies chillin' on ice until we're ready to chow them.  Do your future self a favor, knowwhatimsayin?

ALSO - this is awesome on it's own (or with naan) - but I really think eating it on top of some brown basmati rice give it a little extra somethin' somethin'.

Serves:  6

INGREDIENTS: (always organic, if possible)

  • 3 lbs organic chicken, cut into 2" chunks

  • 2 16 oz. packages of frozen spinach

  • 2 onions, chopped

  • 2 medium-sized tomatoes, chopped

  • 4 cloves garlic, chopped

  • 1 inch piece of ginger, grated

  • 1 chili pepper, chopped

  • 1/2 cup plain yogurt

  • 1 1/2 cups chicken broth

  • 3 tbsp butter

  • 3/4 tbsp cumin

  • 3/4 tbsp coriander (ground)

  • 2 tsp turmeric

  • 1/4 tsp cardamom

  • 1/4 tsp garam masala

DIRECTIONS:

  • Melt butter in large saucepan (you'll want it to have high sides to avoid spillage/splattering) over medium heat, then add in onions, garlic, ginger, spices, salt + pep.

  • Let cook down until onions become translucent (about 5 mins), then add tomatoes and cook for an additional 5 minutes. Add spinach (defrosted) and cook for an additional 2 minutes, until heated through.

  • Add chicken broth and yogurt to mixture and blend everything together (in a blender or using an immersion blender) until smooth.

  • Return mixture to saucepan on medium heat + season with additional salt and pep. Add chicken and cook for about 7 minutes (or until cooked through).

  • You can serve this up family-style, or in individual portions with brown basmati rice.

HEALTH BENEFITS:Spinach:

  • Anti-inflammatory

  • Lowers risk of cancer

  • High in antioxidants

  • Supports blood vessel health

  • Regulates blood pressure

  • Supports eye health

  • Boosts bone health

Tomatoes:

  • High in antioxidants

  • Reduces inflammation

  • Supports cardiovascular health

  • Lowers bad cholesterol

  • Reduces risk of blood clots

  • Supports bone health

  • Lowers risk of cancer

Garlic:

  • Regulates blood pressure

  • Reduces cholesterol and triglyceride levels

  • Supports cardiovascular health

  • Anti-inflammatory

  • Reduces blood clots + blood vessel blockage

  • High in antioxidants

  • Anti-bacterial

  • Anti-viral

  • Anti-fungal

  • Lowers risk of cancer

Onion:

  • Anti-viral, anti-bacterial, and anti-fungal

  • Reduces cholesterol production + blood pressure

  • Regulates blood sugar

  • Rich in antioxidants

  • High in vitamins and minerals

  • Soothes nerves

  • Aids digestion

Ginger:

  • Supports digestive health

  • Reduces motion sickness + nausea

  • Anti-inflammatory

  • Reduces chronic pain + swelling

  • Reduces risk of cancer

  • Boosts immune system

Chicken: (Organic, pasture-raised)

  • Supports sustained energy

  • Boosts muscle health

  • Supports cardiovascular health

  

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