CHICKEN WITH SPINACH

Chicken with Spinach image

Provided by Food Network

Time 55m

Yield 6 servings

Number Of Ingredients 17

1 pound 2 ounces spinach leaves, stemmed and well washed
6 tablespoons vegetable oil
3 black cardamom pods*
2 bay leaves
1 (2-inch) piece cinnamon
3 to 4 green chiles, pricked with a knife
1 large onion, chopped
1 (3/4-inch) piece fresh ginger, peeled and chopped
11 garlic cloves, peeled and left whole
3 large tomatoes, cut into quarters
1 pound 4 ounces chicken pieces, (drumsticks and thighs), skin removed
2 teaspoons ground coriander
1 1/2 teaspoons garam masala
Kosher salt
4 tablespoons plain yogurt, stirred
Freshly ground black pepper
Basmati rice, cooked according to package instructions, to serve

Steps:

In a food processor, blend the spinach to a puree using 1 or 2 tablespoons of water to loosen the mixture, transfer the spinach to a bowl, and set aside. Clean the food processor.
Heat the vegetable oil in a pan over a medium heat. Add the cardamom pods, bay leaves, and cinnamon, and fry for 20 to 30 seconds. Add the green chiles, and onion, and continue to fry for 4 to 5 minutes, or until caramelized.
Meanwhile, blend the ginger, garlic, and tomatoes to a smooth paste in the food processor.
When the onions have caramelized, add the paste, chicken pieces, coriander, and garam masala to the pan, and stir well, to combine. Season the mixture with salt, to taste, and simmer for 12 to 15 minutes, stirring frequently.
Add the yogurt, stir well, and continue to simmer the mixture until the sauce has thickened and almost dried out.
Stir in the spinach puree and continue to simmer for 10 to 12 minutes, or until the chicken has cooked through. Season the mixture, with salt, and freshly ground black pepper, to taste, then serve with rice.