Saturday, 18 May 2013

Punjabi Chicken with Spinach.




I wonder if, like me, you get stuck in the rut of eating much the same things on a regular weekly/monthly basis.

By chance I recently came across a BBC TV programme called 'Indian Food Made Easy', with chef Anjum Anand. She was cooking the above, and as I only turned on my TV half way through her recipe, I was obliged to consult Mr Google here for the details.

I had a go at the recipe last night (making my own slightly simpler version), and it really was as delicious as she suggested. The combination of chicken, spinach and garam masala (plus a few other ingredients) was memorable.

If you're looking to add a new curry to your menus, may I recommend that you try this one.

N.B. My own version contained Chicken pieces, small tin of chopped Spinach, heaped teaspoon garam masala, heaped teaspoon hot curry powder, roughly 2 cups of good chicken stock, cumin seeds, and crossed fingers; all served on a bed of Basmati.

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20 comments:

  1. Yous looks better than hers!
    I made something very similar last night, my first ever home-made curry, from the Hairy Bikers' curry book. It was scrumptious, even though I say it myself.

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    Replies
    1. I added some Turmeric for colour.

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  2. It does look good! I'll try this using Quorn instead of chicken.

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    1. I thought halved new potatoes could be substituted for the chicken (for veggies). Quorn fills me with horror!

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  3. My mom is Punjabi and we live in Punjab, but me and my mom are vegetarians. My dad eats a bit of non-veg food.

    I am gonna recommend your version to my dad and brother the next time they cook.

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    Replies
    1. Ms Anand suggested that this was the Punjab's most famous dish.... obviously she was wrong.

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    2. There are a lot of dishes in every culture everywhere, and apparently one person's favourite dish normally becomes the 'most famous' from a region when they tell about it to others :-)

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  4. That looks wonderful, I'm pretty sure I have the book that was based on the programme somewhere.

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  5. That does look good - I don't think we can get tins of spinach here - would have to use fresh (or fresh Swiss chard).

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    Replies
    1. Much better. We don't have fresh.

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  6. Jean's right, yours looks much better than the original! The turmeric was a good idea. Cro Oliver?

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  7. I can imagine that this would be delicious. Marcia makes something similar but uses the leaves of a local plant, Casava.

    For a really creamy flavour, add half a can of coconut milk at the end. It really is sublime.

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  8. I can find fish fingers in Waitrose, but not crossed ones.

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  9. Marcia has just arrived home from town with supplies for the shop including chicken.

    I haven't eaten anything today so I am starving.

    Guess what we are eating tonight...

    I hope there's a good film on.

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  10. Sounds good. I'm a fan of fresh spinach and curry, so the recipe is already a plus for me. I might have to add mushrooms, though, simply because I like them in just about anything. I'd have to look up "garam masala", too, because I haven't a clue as to what that might be. Marsala wine? Now, I'd definitely go for that...

    One of my favorite curry dishes is a cold chicken and pasta salad with grapes and mandarin oranges. Sounds weird, but it's really good. Good with shrimp in lieu of the chicken, too.

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    Replies
    1. Garam masala is a mix of spices. It's dark earthy and aromatic, usually added towards the end of cooking. A 'must' for any curry lover!

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  11. I get into eating ruts all the time. Ugh. This dish looks and sounds delicious - I am a big fan of Indian cooking. Ethiopian food fits the bill as well -- a lot of similar spices and ingredients.

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