Ingredients
2 tbs Oil or ghee
1 onion chopped
6 cloves garlc minced
1 tbs gingerroot minced
2 tsp coriander
1/2 tsp turmeric
1/4 to 1/2 tsp cayenne pepper (optional)
1 lbs spinach chopped
1 cup water
2 tsp salt
1 cup yogurt
1/4 cup cream (optional)
1/2 lb boneless skinless chicken breat cut into cubes
Preparation
Heat the oil or ghee in a large pot or saucepan over medium flame. Add the onions and saute until translucent. Add garlic, ginger, and spices and saute for another 2-3 minutes. Stir in the spinach, water and salt and bring to a boil. Reduce heat to low and simmer for another 10-15 minutes. Remove from heat, allow to cool a bit. Then use a blender or food processor to puree in batches. Return the puree to the pot and add chicken. Add a little water if necessary and simmer another 5-10 minutes, or until chicken is cooked through. Stir in yogurt and return to brief simmer and immediately remove from heat. Stir in optional cream, adjust seasoning and serve.
