Saag Chicken-Chicken Curry with Lambsquarter or Spinach
Bathua or Palak Murg
Bathua or Lambsquarter (Chenopodium album) is a summer weed in UK. In India, it is a popular leaf vegetable during the winter months and it is cooked like spinach. It can be mixed with chicken and meat to make a saag dish, with new potatoes to make a lovely vegetable dish, with yoghurt to make a delicious raita and to dough, to give a distinctive taste to roti, poori or paratha. Bathua has medicinal uses in some skin conditions and it's oil is used to treat hook worms. It is said to be high in vitamin A, calcium, potassium, phosphorus, trace minerals, B-complex vitamins, vitamin C, iron, and fibre. Do not use it from beds where insecticides or leaf fertilisers have been used. Serves 6.
This dish is suitable for cooking in a slow cooker or crock pot. Place everything except double cream and Garam masla in a bowl, mix, leave to marinate for a couple of hours. Cook as per instructions in your slow cooker book for chicken casserole. I cook on high for 3-4 hours and then leave it on slow until ready to eat.
To print this recipe, open our printer-friendly version in a new browser window. Once you have printed the recipe, close the new window to return to this page.
If you have any comments or questions about this recipe, please post them to our Discussion Board, including the recipe name.
Content copyright ©2001-2017 Mamta Gupta and F² Limited. (All rights reserved. No copying without permission.)
Layout and design ©2001-2017 F² Limited. (All rights reserved. No copying without permission.)
Hosted by Clook Internet
All comments and queries to email@example.com