Leftover greens in the fridge make for great curry bases. In this case I had a bunch of palak that were on the verge of wilting on their own. So I added some methi and coriander to the mix and cooked some chicken in it. It was perfectly light and delicious. As summer crawls back into our lives, food must also get lighter. Heavy masala based curries gives me the sweats and keeping Sunday lunches light is my main goal this summer. Even the spices I used were mostly pepper, coriander, cumin and fenugreek seeds. Helps cool off the body. No wonder these spices are a huge part of Mangalorean cuisine.
Chicken – 1 kg (cut into pieces)
Cinnamon – 1 inch piece
Onions – 3 medium sliced
Ginger – 1 inch piece
Garlic – 4-5
Green chilli – 2
Methi (fenugreek leaves) – 2 cups loosely packed
Coriander – 1 cup loosely packed (along with stems)
Spinach – 1 cup tightly packed (with stems)
Coconut milk – 1/2 cup (optional)
Garam masala – 2 tsp
Ghee/oil – 2 tbsp
Peppercorns – 2 tsp
Coriander seeds – 1 tsp
Cumin seeds – 1.5 tsp
Fenugreek seeds – a pinch
Dry roast masala ingredients and grind to powder, keep aside.
Heat ghee/oil in a pressure cooker and add the cinnamon.
Then add the sliced onions and let it cook on medium heat till it turns slightly dark in colour.
While that’s happening, pound together ginger, garlic and chillies in a mortar and pestle. Or simply grind it in your blender.
Once the onions are brown, add the ginger, garlic and chilli.
Add the ground masala and garam masala at this point.
Now add the greens and stir well.
When they slowly begin to wilt, add the chicken and mix well.
Add salt to taste and a cup of water.
Cover and let it cook on high heat till 2 whistles are out.
Then lower the heat and let it cook slowly for 15 mins.
Take the lid off and mix in the coconut milk. You could alternately add fresh cream.