Ingredients:
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
Serves 8
Method:
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 n 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.