Ingredients:
2 tbsp. organic high heat sunflower oil
2 medium onions, chopped
6 cloves garlic, minced
1 tbsp. fresh ginger, minced
2 tsp. coriander, ground
1/2 tsp. turmeric
1/2 tsp. cayenne pepper
1 large bunch greens
1 cup water
1 & 1/2 tsp. salt
1 cup organic plain yogurt- ( Nancy’s)
1/4 cup organic cream
1/2 pound chicken breast, cubed
Directions:
In a large saucepan heat the oil on medium & saute the onions until tender. Add the garlic & ginger sauteing for 1 minute (without burning the garlic). Add the coriander, turmeric, & cayenne pepper. Toss in the greens, salt, & water & bring to a boil. Reduce heat & simmer for 5 more minutes. Remove from heat & transfer to a bowl to let it cool. After it’s cooled, blend in a food processor until it reaches a puree consistency. Using the original saucepan, cook the chicken on medium until it’s reached a safe consumption temperature. Pour the puree into the chicken pan & simmer for 5 minutes. Add in the yogurt, & continue simmering for 1 minute. Remove from heat & add in the cream. Stir in the cream to blend well & add any extra pepper or other spices adjusting to taste. Serve hot with chapati or naan.
