Disclaimer: Sears Canada provided me with a KenmorePro Blender to experience and review at no cost to myself. Opinions are my own and completely unbiased and honest. Click here for a full review and giveaway!
When it comes to simple everyday meals, I find it hard to succumb myself to the traditional Indian daily routine of Dal–Sabzi, translated, simply meaning a lentil and vegetable preparation. A simple Indian lunch would mainly consist of a lentil and a side of some vegetable, cooked in different variations everyday. These are then relished with warm rotis, rice, a dollop of pickle, and some fresh yogurt demanding palate.
Often, when I talk to people on the topic of curries, the most common concern I get confronted with is the amount of time, and not to mention effort that comes with it. I for one, beg to differ. For me, a curry is nothing but a smooth blend of flavours brought together to highlight a star ingredient. True, you can spend hours toasting, pounding, and grinding spices to form the smoothest of pastes; you can spend days marinating and chopping to achieve the most delicate blend possible; and you can also lose yourself in a cloud of spices and herbs that would fill your kitchen and your home with an aroma almost so ambrosial, you would think you woke up in a foreign land. But then again, you could do what I do on days when all I have at my disposal are a few measly minutes at the brink of lunch-time with a rumbling tummy to cater to.
As I see it, curries are not something one should be afraid of. Neither are they something to look at with such cynicism or vengeance. A curry is a curry, and like any other can be easily tamed to suit ones tastes and preferences. I like mine to be quick and robust with flavour, and I don’t stop till I find my way with it. I recently received a KenmorePro Blender, which promised to not only have all the functions of their competitor, but they also come at the affordable Sears Canada price point Canadians love. And I was dying to test this baby out! The spinach blended to a smooth puree and the blender was a delight to work with.
SAAG CHICKEN (CHICKEN COOKED IN PUREED SPINACH)
Prep time: 15 min | Cooking time: 20-25 min | Serves: 4
2 tbsp light cooking oil
1 tsp whole cumin seeds
1-inch stick of cinnamon
3-4 green cardamom pods
1 medium onion, finely chopped
1 tbsp ginger-garlic paste
1/2 tsp red chilli powder
1 tsp coriander powder
1/2 tsp garam masala powder
1 large tomato, finely chopped
2 large boneless chicken breasts, cut into 1-inch cubes
500 gms frozen spinach, thawed and pureed
1/4 cup plain yogurt, beaten till smooth
salt, to taste
water as needed
Heat oil in a deep non-stick pan and add in cumin seeds, cinnamon stick and cardamom pods. Once they start to sizzle, add in the onions and ginger-garlic paste and fry till fragrant and lightly browned. Add in the spices and fry for a few seconds. Stir in the chopped tomato and cook till it begins to pulp.
Slowly add in the chicken, stir well to coat it with the spice mix, and let it cook covered for a couple of minutes. Slowly mix in the spinach puree and cook covered on low heat for 4-5 minutes till it starts to bubble and the chicken is cooked through. Add in yogurt, stirring well to blend in.
Season with salt and cook for another 4-5 minutes, adding in some water if you’d like a thinner consistency.