Winter in West Bengal brings a lot of vegetables with it. With peas to carrot, cauliflower to spring onion, Vegetable seller’s baskets are not less colorful than toy-seller’s. Just strolling in the bazaar has become a soothing experience for eyes and soul. You can almost heard yelling of every vegetable or fruits to be picked up. We began by picking up garden-fresh green bunches of Spinach and Coriander leaves and welcomed this winter with Spinach & coriander chicken.
|Spinach & coriander chicken|
Ingredients to serve two to three persons :
1 bunch of Spinach (Palang saag)
1 bunch of Coriander leaves (Dhania saag)
600 gm. Chicken
4 Onions (chopped)
2 Garlics (crushed)
2” long Ginger (in paste form)
Salt to taste
200 gm. Sour white Curd
10 Green chillies
2 table spoons Mustard oil
Marinate the chicken with white curd for at least an hour. Boil the Spinach with little water. Then blend it along with 5 whole green chillies. Keep aside. Separately make another paste from Coriander leaves. Heat the mustard oil in a heavy bottom Pot (Kadai). Add onions and fry till they become golden brown. Add 5 slit green chillies, garlic and ginger pastes. Stir for 3-4 minutes. Then add the chicken with the marinade. Cover and cook till the chicken is almost cooked. Now add the spinach paste. Stir and add salt per your taste. Finally add the Coriander paste. Cover and simmer till the chicken becomes soft. Serve hot with Roti, Paratha or Polao.
Trick of this recipe lies in creating the right combination of hot flavours of Mustard oil and chillies and the tangy taste of curd. Paste of Spinach and Coriander leaves will help you to keep balance between these two.
Note that, above measurements are only approximate. You can freely play with them, adding some more of one, less of other depending on the mood you are in. One may just want to play safe and go per written words.
Other may want to experiment and dare to play some mischief. One may want to trigger the festive spirit. Some may be looking for warmth of a chilly night in chillies and mustard oil. So point is finally it all depends on YOU-n-ME.