CHICKEN AND SPINACH IN SPICY SAUCE

An Indian flavour, with an Italian twist.

The ingredients are all easy to find. A slightly spicy combination that will amaze you and with flavors with an Indian tone.

INGREDIENTS:

60 g.                Oliv oil
12 g.                Caraway seeds 
950 g.              White onions  
45 g.                Garlic
10 g.                Hot pepper or 1 congo pepper
20 + 10 g.        Salt  
4                      Saffron blister
4 g.                 Garam Masala
11 g.                Lentil Masala
30 g.                Curry
1.2 Kg.             Spinach – 6 pack of 300g.
3.9 L.               Organic Soy/Unsweetened/non-GMO/ room temperature.

PREPARATION:

Let’s start a day before, by defrosting the chopped spinach ①.
At this point we will put them in a cheese cloth and squeeze them by letting out all the excess water ② (drained they will be about 1.2kg).

We prepare all the spices ③, the oil, the salt and the wine. We take the garlic and after having cleaned it and deprived it of the germ, we will put it in a blender with the onions ④, and in the pulse position, we will reduce it into small pieces ⑤.

We put the oil in a pot (at least 6-8 liters), add the caraway seeds and the chilli pepper ⑥, and over medium-low heat we fry for about 5 minutes, being careful not to burn them. At this point, add the onions with the garlic and 20g of salt ⑦, mix and fry over medium heat for about 20-25 minutes, until they are wilted to the right point ⑧, stirring and trying not to let them stick to the bottom.

Add all the other spices ⑨, keep stirring to make sure it doesn’t stick to the bottom for 10 minutes over medium-low heat.
We put the wine ⑩, raise the heat slightly to let the alcohol evaporate, mix for another 5 minutes, and then add the squeezed spinach, and mix so that they don’t mix well with the onions and spices⑪.

Cook for 5 minutes over medium heat and then add the soy, and keep stirring until all the ingredients are mixed ⑫.
Organize yourself with the times for preparing the rice, if done with a rice cooker it will take about an hour.
Stir and bring to the boil, put the lid on ⑬ and lower the heat, without forgetting to stir from time to time to prevent it from sticking to the bottom. Cook for an hour.
After this time, with the help of an immersion blender, blend everything ⑭.

Mix and simmer for another 30 minutes on low heat. Taste and add the other 10g. of salt if needed ⑮.
At this point, cut the chicken into bite-sized pieces, add a saffron blister and mix them well until they have taken color ⑯.
Put the sauce in a saucepan, bring to the boil (always with a lid or pan screen to avoid burning yourself), add the chicken ⑰ and cook over medium heat for 15-25 minutes (depending on the cut and quantity of chicken).

Serve in chicken on the table and accompany it with rice of your choice.
If the sauce is too spicy for someone, add a little yogurt.

The quantity of sauce I make, I keep it vacuum packed, frozen (-11°C – 12°F), for about 3-5 months so as many times as I need it, the sauce is ready. I prepare about 9-10 packs of 500 g.