Chicken Curry with Saag Aloo

I enjoy exploring different cuisines from around the world, and Indian food has been one of my favorites lately. What makes Indian cuisine stand out is all of the bold, flavorful spices. Don't be intimidated by "Saag Aloo", it simply means "spinach and potatoes."

This recipe feeds 6 people and is made in just 2 skillets. Talk about being easy on the dishwasher! And it's a lot of food, so if you don't want leftovers you can just half the recipe. 

Ingredients for the Chicken Curry:

• 3 Tablespoons vegetable oil
• 2 onions, thinly sliced
• 4 cloves garlic, chopped
• 1 teaspoon turmeric
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cumin
• 2 Tablespoons cilantro leaves
• 3 large fresh green chilies, seeded and chopped
• 3 lbs. chicken, cut into small pieces
• 3/4 cup chicken stock
• 1 1/4 cups unsweetened coconut milk
• 1 teaspoon salt
• 1 Tablespoon lemon juice

Ingredients for the Saag Aloo

• 6 Tablespoons vegetable oil
• 1 onion, chopped
• 1 inch piece of fresh ginger root, minced
• 2 fresh green chilies, seeded and chopped
• 1 teaspoon turmeric
• 2 cloves garlic, chopped
• 1 pound potatoes, cut into small pieces
• 2 cups fresh baby spinach
• salt
• 1/4 cup water

Directions for the Chicken Curry:

1. Heat the oil in a large heavy bottom skillet. Add the onion and sauté over medium heat, stirring frequently, for about 5 minutes, until they are softened.
2. Stir in the garlic, turmeric, coriander, and cumin and cook, stirring for about 3 minutes.
3. Place the cilantro leaves and green chilies in a blender or food processor and blend into a paste. Add a touch of oil if necessary to blend. Add the paste to the skillet, reduce the heat to low, and cook, stirring constantly for 10 minutes.
4. Add the chicken to the skillet, turn them in the sauce until coated evenly. Then add the chicken stalk, coconut milk, and salt. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally for about 30 minutes, until cooked through. *When the chicken has 10 minutes left, begin the Saag Aloo.*
5. Stir in the lemon juice.
6. Transfer cooked chicken to a serving dish and keep warm. Increase the heat and coil the curry sauce for about 10 minutes, until thick. Pout in over the chicken and serve!

Directions for the Saag Aloo:

1. Heat the oil in a lidded skillet. Add the onion, and cook until soft, approximately 5 minutes.
2. Add the ginger, chilies, turmeric, and garlic, and cook for another 5 minutes.
3. Add potatoes, water, and salt to taste, stir well, cover, and cook for 10 minutes, or until potatoes are tender. If potatoes are not yet tender, add a splash more water, stir, and continue to cook until tender.
4. Stir in the spinach and cook until wilted, then serve!