Quick Dish: Uncomplicated and healthful chicken saag

When I moved to the Bay Area six years ago, I had never tried Indian food but now I am obsessed with the cuisine. I started eating it so frequently that I needed to come up with some recipes on my own to satisfy my cravings. Luckily, this chicken saag recipe is quick and easy as well as super healthy if you use plain yogurt rather than sour cream

The most complicated thing about this recipe is making sure you have all the spices, available in most grocery stores and spice shops.

I always serve the dish atop a bed of jasmine or basmati rice and with a skillet flatbread to soak up the spinach sauce.

Chicken Saag

Serves 4

12 ounces fresh spinach

1 pound boneless, skinless chicken breasts

3 tablespoons olive oil

1 yellow onion, diced

3 cloves garlic, minced

1 (1-inch) piece fresh ginger root, minced

1 teaspoon curry powder

1 teaspoon cumin

1 teaspoon garam masala

1/2 teaspoon turmeric

1/2 teaspoon cayenne pepper

1 can (14.5 ounces) tomato sauce

½ cup plain yogurt

- Salt to taste

- Pepper to taste

Put the spinach in a pot. Cover with water and bring to a boil. Cook until the spinach is wilted. Strain with cold water. When cool, puree the spinach in a blender. Set aside.

In the mean time, cut the chicken breasts into 1-inch, bite-size pieces. Add olive oil to a large frying pan, and heat over medium-high heat. Add the chicken. Cook until all sides are white (about 5 minutes). Add onions, garlic and ginger. Continue cooking until onions are translucent and chicken is cooked through. Add curry powder, cumin, garam masala, turmeric and cayenne pepper, and stir until fragrant.

Mix in the spinach and tomato sauce, and cook for another 10 minutes until the whole mixture is heated through. Slowly whisk in the yogurt so that it properly melts. Salt and pepper to taste.

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Skillet Flatbread

Yields 10 to 12 pieces

3 cups all-purpose flour

2 teaspoons baking powder

11/2 teaspoons salt

5 tablespoons vegetable oil

1 cup ice water

Stir flour, baking powder and salt in a large mixing bowl. Add 3 tablespoons oil and ice water, and mix to make a dough. Adjust with flour or water to get the proper consistency; the dough should be moist but not sticky. Cover with plastic wrap, and let sit for 10 minutes.

Divide the dough into 10 to 12 equal pieces (about the size of a large egg). Coat in flour and roll dough into an oval shape about the size of your hand and about 1/4-inch thick.

Heat skillet on the stove top over medium-high heat. Add 1 tablespoon oil and heat until oil starts to bounce in the pan. Fry the flatbread in the hot oil for 2 to 3 minutes or until each side is golden brown. Add more oil as needed to fry several batches.

Skillet Flatbread Recipe Courtesy of King Arthur Flour.