Where has the summer gone? It seems I was just posting recipes for the month of May, yet here we are on the brink of September. Yikes.
Since Autumn is about to pounce on us with unrestrained vigor, I thought I’d go for a menu with foods better suited for cool nights and crisp, cerulean-sky days. (I’m also tired of summer-themed food. There. I admitted it.)
This is a recipe I just started in my crockpot. A variation on Chicken Saag (also called Chicken & Spinach Curry).
- boneless chicken breasts or thighs, about 1.5 pounds
- 4 cloves of garlic, minced
- 1 medium onion finely chopped
- 1/4 tsp ginger
- 1 tsp ground coriander
- 1/2 tsp tumeric powder
- 1/4 tsp ground cardamon (if you have it)
- 1/4 tsp cloves
- 1 tsp garam marsala
- 1/2 tsp salt
- 1/2 cup water
- 1 pkg frozen chopped spinach
- 2 T butter or butter substitute
If you’re not allergic or intolerant of these foods, you can also add:
- 5 T milk
- 1 small can crushed tomatoes
Cook on high for 4 hours or low for at least 6 hours. I like low because I can start it in the morning and concentrate on writing the rest of the day without worrying about dinner. Basically, you want the chicken cooked through and falling apart. Stir periodically to mix the flavors.
Serve over brown rice or with warmed pita or naan. Feeds 4 people if they have big appetites, 5 if not so much.