We just love Indian food around here. I love that it's always packed with vegetables, and leftovers are fun to use on top of things like pizza or in sandwiches. We get creative. This dish has several steps, though many are short and easy. I've written it out so directions and ingredients are interspersed. All ingredients are in bold, making it easy to skim through and make sure you have all you need to prepare this tasty dish. Every time I've whipped this together, I get cheers - which I find entertaining coming from a 2, 5 and 10 year old (plus my husband). I'll be posting a fun pizza recipe to make with leftovers soon, too. Enjoy!
Tasty Chicken Saag
Based off a recipe from "Best Ever Indian" by Baljekar, Fernandeze, Husain & Kanani
Serves 4-6
Mix together in a small bowl, set aside:
250 g/8 oz frozen spinach, thawed (OR fresh spinach, diced and wilted in a pot with lid w/ no extra water)
2 tsp grated ginger
2 tsp minced or grated garlic
1 finely minced chili OR dried, finely chopped chili ~1 tsp
In a large, low side frying pan with lid cook over medium to medium-high heat for 2 minutes:
1 Tbsp oil (olive oil or similar will work)
1/4 tsp peppercorns
1-2 bay leaves (REMOVE before serving, but leave in while cooking)
Add and cook 5 minutes:
1 onion, diced
1 cup mushrooms, sliced (optional)
2 cups diced canned tomatoes
2-4 tsp curry powder (this adjusts the spice level, depending on your curry powder)
1 tsp salt
1 tsp chili powder
Stir in spinach mixture from above, lower heat to medium-low and simmer 5 minutes.
3 Tbsp plain yogurt
3 Tbsp milk or cream
1/2 - 3/4 cup GF chicken broth or stock OR water + 2 tsp Asian Mushroom seasoning
Add the following and then simmer an additional 5 minutes, uncovered if you'd like to thicken it up a bit:
1 - 2 cups cooked, diced chicken
OR
1-2 cups diced paneer (an Indian cheese)
GF Chicken Saag served with basmati rice!
Tasty Chicken Saag
Based off a recipe from "Best Ever Indian" by Baljekar, Fernandeze, Husain & Kanani
Serves 4-6
Mix together in a small bowl, set aside:
250 g/8 oz frozen spinach, thawed (OR fresh spinach, diced and wilted in a pot with lid w/ no extra water)
2 tsp grated ginger
2 tsp minced or grated garlic
1 finely minced chili OR dried, finely chopped chili ~1 tsp
In a large, low side frying pan with lid cook over medium to medium-high heat for 2 minutes:
1 Tbsp oil (olive oil or similar will work)
1/4 tsp peppercorns
1-2 bay leaves (REMOVE before serving, but leave in while cooking)
Add and cook 5 minutes:
1 onion, diced
1 cup mushrooms, sliced (optional)
Nicely sauteed, just browning mushrooms and onions
Add and cook 2 minutes:2 cups diced canned tomatoes
2-4 tsp curry powder (this adjusts the spice level, depending on your curry powder)
1 tsp salt
1 tsp chili powder
Stir in spinach mixture from above, lower heat to medium-low and simmer 5 minutes.
Ready to add yogurt, milk and broth
Add the following and continue simmering, covered for 15 minutes:3 Tbsp plain yogurt
3 Tbsp milk or cream
1/2 - 3/4 cup GF chicken broth or stock OR water + 2 tsp Asian Mushroom seasoning
Add the following and then simmer an additional 5 minutes, uncovered if you'd like to thicken it up a bit:
1 - 2 cups cooked, diced chicken
OR
1-2 cups diced paneer (an Indian cheese)
Fresh Chicken Saag, ready to eat!
Serve the tasty chicken saag over fresh brown or white basmati rice. Enjoy! 
Delicious chicken saag, served with basmati and a lentil, potato, rice dish I'd whipped up, too.
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