This recipe is not in any book, it is an amazing and incredible miracle of Chicken Sagwala cooking.
It is necessary
- - Chicken fillet - 1 kg
- - Spinach - 250 g
- - Tomato (large) - 2 pcs.
- - Bulb onions (large) - 2 pcs.
- - Milk (high fat) - 5 tbsp. l.
- - Butter (high fat) - 2 tbsp. l.
- - Vegetable oil - 7 tbsp. l.
- - Salt - 1 tsp.
- Paste:
- - Garlic - 2 teeth.
- - Ginger - 100 g
- Spice:
- - Ground chili pepper - 1/2 tsp
- - Carnation - 4 pcs.
- - Ground coriander - 1 tsp
- - Black pepper - 1 tsp
- - Bay leaves - 2 pcs.
- - Turmeric - 1/2 tsp
- - Cumin (cumin) - 1/2 tsp
Instructions
Step 1
Go through the spinach, discard the bad leaves. Place in a saucepan. Boil 2 liters of water in a kettle, put a saucepan with spinach on the stove and pour boiling water from the kettle. Boil.
Step 2
After boiling water, remove the pan from the stove, drain the water. Leave to cool. Place the cooled spinach in a blender and blend until smooth.
Step 3
Rinse the chicken fillet thoroughly, dry and cut into small pieces. Heat 4 tablespoons of vegetable oil in a deep frying pan. Place the chopped chicken pieces in a skillet and fry, stirring constantly, over high heat until a brown crust appears. Remove from heat and leave to cool.
Step 4
Cooking pasta. Cut the garlic into halves. Peel the ginger and cut into small pieces. Put everything in a blender, add a little water, turn on and the pasta is ready.
Step 5
Grind all spices until smooth in a mortar or in a coffee machine.
Step 6
Heat the last 3 tablespoons of vegetable oil in a saucepan, place finely chopped onion and 1 tablespoon of cooked ginger-garlic paste there. Fry until golden brown. Finely chop the tomatoes.
Step 7
Add salt and cooked spices, one tablespoon water, and chopped tomatoes to a saucepan. Mix well. Reduce heat and simmer for 7-8 minutes. Add meat and milk. Mix everything well and close the lid.
Step 8
Simmer over low heat for 30 minutes. Add spinach. Mix well. Fry until the spinach starts to stick to the pan. Remove from heat, add butter and serve with rice.
