Chicken Saag (Meredith)

1 cup fresh spinach (nope I used frozen)
1 piece fresh ginger root, grated (from jar)
2 crushed garlic cloves (used more than called for)
1 fresh green chili, roughly chopped (used the can from big lots)
1 cup water
1 tbsp oil
2 bay leaves
1/4 tsp black peppercorns
1 onion, finely chopped
4 tomatoes, peeled and finely chopped (used canned)
2 tsp curry powder (used more)
1 tsp salt
1 tsp chili powder (used more)
3 tbsp plain low fat yogurt (used greek)
8 chicken thighs, skinned (used breasts instead)

1. Cook wet spinach leaves, without extra water, in a tightly covered pan for 5 minutes. Put the cooked spinach, ginger, garlic, and chili with a 1/4 cup of the water into a food processor and blend into a course puree. (I also threw in a pickled jalapeno. Probably not necessary...) Set aside.

2. Heat the oil in a large, heavy pan, add the bay leaves and black peppercorns and fry for 2 minutes. Stir the onion and fry for a further 6-8 minutes or until the onion has browned.

3. Add the tomatoes and simmer for about 5 minutes.

4. Stir in the curry powder, salt, and chili powder. Cook for 2 minutes over medium heat, stirring once or twice. Stir in the spinach puree and the remaining measured water, then simmer for 5 minutes. Add the yogurt, 1 tbsp at a time and simmer for 5 minutes more.

5. Add the chicken thighs and stir to coat them in the sauce. Cover and cook for 25-30 minutes until the chicken is tender.