The designer and I love, I mean love, the Bombay House, and any really good Indian cuisine (really any type of Eastern food).  We had some favorite spots in Vegas, (Mediterranean Cafe for starters), and one of our favorite dishes is the Lamb Saag.  I’ve learned to make some great curry dishes, but never had I attempted saag, until this last week.

My bro and his Korean foreign exchange student buddies: Joseph and Yuri came over for a fun evening.  We ate chicken curry, chicken saag, whole wheat naan (from Whole FoodsMarket), brown rice, pears, and some cookies for dessert.  The kiddos loved Seanna’s friends, and we had a wonderful night together.

Chicken Saag:

2 chicken breasts, chopped
2 bunches spinach
2 cloves of garlic, pressed
1 large onion
1 tsp ginger
1/2 tsp salt
1 cup coconut milk
1/2 tsp cayenne
1 tsp coriander
1/2 tsp turmeric
2 cloves
6 tbs olive oil
1 tsp garam masala

In a medium saucepan, saute oil, onion, and garlic on medium heat. Put in crockpot with spices (other than garam masala), coconut milk, and stir. Add chicken and cook on low for 3 hours.

About a half hour before eating, place spinach and 1/4 cup water in a large pan and bring the water to a boil. Remove and let cool. Grind spinach & water in the blender. Add to the crock pot with the garam masala and cook for another 10-15 minutes and leave covered until ready to serve.

It was pretty spicy…if you like a milder flavor, use less cayenne.  I think we’ll enjoy the saag again this week…sounds delicious right now.