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Ingredients
|
Quantity
|
|
Vegetable oil
|
½ cup
|
|
Bay leaves
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6
|
|
Cardamom pods
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12
|
|
4” cinnamon stick
|
1 piece
|
|
Whole cloves
|
10
|
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Dried hot chillies
|
4
|
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Skinless chicken pieces – cut into servings
|
4 ½ pounds
|
|
Golden raisins
|
¾ cup
|
|
Salt
|
2 ½ tsp
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|
Freshly ground black pepper
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|
|
Cayenne pepper or to taste
|
½ tsp
|
|
4” fresh ginger root – coarsely chopped
|
1 piece
|
|
Fresh cilantro leaves
|
2 bunches
|
|
10 z frozen chopped spinach – defrost and
drain
|
2 pack
|
|
Grainy mustard – pommery moutarde de meaux
|
3/8 cup
|
Put oil in large wide nonstick pan and set over medium-high heat.
When oil is hot put in bay leaves cardamom, cinnamon, cloves, red chilies.
Stir. Add chicken pieces and brown. Put in raisins, stir, put in yogurt, salt,
black pepper and cayenne. Stir and bring to simmer. Cover tightly, turn to low
and simmer for 15 minutes. While chicken simmers put ginger in the container of
blender along with 3 tablespoons water; blend until it is a smooth paste. Add green
chilies and cilantro and continue to blend. Add lightly drained spinach.
Blend briefly. Spinach should have coarse texture. When chicken
has cooked for 15 minutes remove cover and add green sauce. Stir. Bring to a
simmer cover again and cook for 10 minutes or until chicken is tender. Turn
chicken a few time during this period. Remove hard spices before serving.
