Chicken Saag

This is my variation of the Indian dish, Chicken Saag. I added carrots just to up the veggie content, I used cubed chicken breast, and I didn't bother putting the spinach into a food processor.

Ingredients:
3 chicken breasts
5 cloves garlic, minced
2 large onions, minced
4-6 carrots, peeled and sliced
2 large tomatoes, crushed (I used a can of diced tomatoes)
1-inch piece of ginger, minced
1/2 tsp cayenne pepper
1 tsp coriander powder
1/2 tsp tumeric
2 large cardamom pods (I used a dash of cinnamon and a dash of nutmeg to replace)
2 cloves
Vegetable Oil
4 TBSP milk (I used unsweetened Almond Milk)
4 bunches spinach, I used half a bag frozen spinach
1 tsp garam masala
2 TBSP butter
1/2 tsp salt

1. Salt and pepper chicken to taste. Fry the chicken lightly in 4 tablespoons oil for 3-4 minutes until lightly browned and set aside.

2. Heat another 3 tablespoons oil and add ginger, garlic, and onions, carrots and saute until onions are lightly brown. Add tomatoes, salt, cayenne, coriander powder, tumeric, cloves, and cardamom.
3. Sprinkle with one tablespoon water. Cook for then minutes over low heat. Add chicken and milk. Simmer until the chicken is tender.
4. Add spinach and garam masala. Simmer for another 10-20 minutes. Remove from heat. Add butter to chicken saag and cover until ready to serve.

Akoho Sy Voanio

This is a dish one of my students gave me the recipe for. It is actually a Chicken with Coconut and Rice dish originally eaten in Madagascar. I found it absolutely delicious!

Ingredients:
1 Chicken (I just used three chicken breasts)
1 Can unsweetened coconut milk
2 Tomatoes
2 Onions
2-4 cloves garlic
20 grams ginger
Oil, salt and pepper

1. Cut chicken into small pieces and sprinkle the chicken with salt and pepper to taste
2. Slice the tomatoes into small cubes and slice the onions
3. Mince the garlic and ginger
4. Add a small amount of oil to a frying pan. Saute the chicken over medium heat, until done.
5. Add the onions to the pan. Continue stirring over medium heat until the onions are brown.
6. Add the ginger, tomatoes, and garlic to the pan. Saute briefly over medium heat.
7. Add the coconut milk and mix well. Simmer over a low heat for thirty minutes

Serve with rice, I prefer brown rice. I also used a method of molding my rice on my plate. Simply take a bowl that holds one cup. Fill it with water then pour out the water. Pack the rice into the bowl. Invert the bowl of rice onto your plate then slowly lift the bowl. Your rice will form a perfect dome on your plate! It's fancy and appetizing!