Description
Well, my dear, hold on!!! For a long time I hesitated to put this recipe, because many people wonder what is easier, faster. However, soon the New Year and most likely, many of you will deny yourself the pleasure to cook something delicious, a very unusual and incredibly useful. I mean the "Chicken Sagwala" dish the recipe of which you will not find anywhere else, because there's no books in Russian or in Russian-speaking Internet. I was asked to put this recipe one girl, but I have been planning to do it, just somehow hands did not reach. So I present to you quite incredible and amazing miracle that will not leave anyone indifferent - "Chicken Sagwala"!..
Ingredients
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Chicken fillet
1 kg
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Spinach
250 g
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Tomato
2 piece
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Onion
2 piece
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Milk
5 Tbsp
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Butter
2 Tbsp
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Pasta garlic-ginger
1 Tbsp
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Vegetable oil
7 Tbsp
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Salt
1 tsp
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Spices
Cooking
So, we will need a couple zdorovenniy bundles of fresh spinach. Loop through it, removing the spoil leaves and place in a deep pot.
Boil the kettle a couple of liters of water, put the saucepan with the spinach on the stove, pour the boiling water and bring to a boil. As soon as the water boils, remove the pan from the heat, drain and leave aside to let the spinach cool down.
Place the boiled spinach in a blender and grind until a homogeneous mass. The resulting beauty let stand for the time aside.
Now for the chicken. Take a fresh chicken, rinse it under the tap, dry it with a cloth and cut into small pieces.
Heat in a deep frying pan or enamel saucepan four tablespoons of vegetable oil. Place into the hot oil the chicken pieces and fry with continuous stirring on high heat for about five minutes until Golden brown spots. Remove from heat and let stand for the time aside.
Prepare garlic-ginger paste. In one of his recipes, I have already described the method of preparation, so I'll be brief: 1. Take several heads of garlic, cleaned, cut slices into halves. 2. Take fresh ginger root (exactly the same weight, how much to take of garlic), peeled (cleaned like regular potatoes), cut into small pieces. 3. Put it in a blender, add some water, turn on, and our pasta is ready! Keep it in a small jar with a sealed lid in the fridge.
Now prepare the spices, as Indian cuisine is unthinkable without them! Below I will list the classic version, you can add the spices that you have available. 1. The chili pepper, ground - 1/2 tsp 2. Cloves - 4 PCs. 3. Coriander powder - 1 tsp 4. Black pepper - 1 tsp 5. Bay leaf - 2 pieces 6. Turmeric - 1/2 tsp 7. Cumin (Jeera)- 1/2 tsp 8. Garam Masala - 1 tsp Garam Masala Recipe I posted not long ago here: http://www.povarenok .ru/recipes/show/293 84/.
Heat in an enamelled saucepan with the remaining 3 tbsp oil, put chopped onion and 1 tbsp ginger-garlic paste. Fry with constant stirring until Golden brown.
Add salt and spices (except Garam Masala), one tablespoon of water and the chopped tomatoes and stir. Reduce the heat to a little less than medium and simmer for 10 minutes.
Add meat and milk.
All stir and simmer with the lid closed at low boil until the meat become soft and tender (about 30 minutes).
Add the spinach and Garam Masala.
Mix everything and fry with constant stirring with the lid open on the fire a little above average until the spinach starts to stick to the pan. Remove from heat, add butter and serve with rice.
Well, our awesome a dish is ready! Be happy and healthy! Bon appetit!
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