* Exported from MasterCook Mac * Hare Masale Vala Murgh - Chicken in Spinach Sauce -India Recipe By : Madhur Jaffrey's Quick & Easy Indian Cooking Serving Size : 8 Preparation Time :0:00 Categories : Madhur Jaffrey's Quick Madhur Jaffrey India Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c vegetable oil 6 bay leaves 12 cardamom pods 4 inch piece cinnamon stick 10 whole cloves 4 dried hot chilies 4 1/2 lbs skinless chicken pieces -- cut into servings 1/2 c golden raisins 3/4 c plain yogurt 2 1/2 tsps salt freshly ground black pepper 1/2 tsp cayenne pepper -- or to taste 4 inch piece fresh ginger root -- coarsely chopped 4 fresh hot green chilies, with seeds -- coarsely chopped 2 bunch fresh cilantro leaves 2 10 oz pack frozen chopped spinach -- defrost and drain 3/8 c grainy mustard, Pommery Moutarde de Meaux Put oil in large wide nonstick pan and set over medium-high heat. When oil is hot put in bay leaves cardamom, cinnamon, cloves, red chilies. Stir. Add chicken pieces and brown. Put in raisins, stir, put in yogurt, salt, black pepper and cayenne. Stir and bring to simmer. Cover tightly, turn to low and simmer for 15 minutes. While chicken simmers put ginger in the container of blender along with 3 tablespoons water; blend until it is a smooth paste. Add green chilies and cilantro and continue to blend. Add lightly drained spinach. Blend briefly. Spinach should have coarse texture. When chicken has cooked for 15 minutes remove cover and add green sauce. Stir. Bring to a simmer cover again and cook for 10 minutes or until chicken is tender. Turn chicken a few time during this period. Remove hard spices before serving. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 249 Calories; 17g Fat (54% calories from fat); 5g Protein; 27g Carbohydrate; 3mg Cholesterol; 785mg Sodium