Hazaragi Chicken and Spinach Stew (Qorma-e Morgh-o-Saag)
Qorma-e Morgh-o-Saag is a traditional Hazaragi stew that combines tender chicken with nutritious spinach in a flavorful and aromatic sauce. This dish is a staple in Hazaragi cuisine and is perfect for a comforting and satisfying meal.
Ingredients
- 1 whole chicken, cut into pieces
- 2 onions, finely chopped
- 3 tomatoes, diced
- 4 cups fresh spinach, chopped
- 1/2 cup plain yogurt
- 3 cloves garlic, minced
- 2 teaspoons ground turmeric
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 cup vegetable oil
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and cook until golden brown.
- Add the chicken pieces to the pot and cook until browned on all sides.
- Stir in the diced tomatoes, minced garlic, and spices. Cook for a few minutes until the tomatoes are softened.
- Whisk the plain yogurt in a bowl and then gradually add it to the pot, stirring constantly to prevent curdling.
- Reduce the heat to low, cover the pot, and let the chicken simmer for 30 minutes.
- Add the chopped spinach to the pot and cook for an additional 15 minutes, or until the chicken is tender and the spinach is wilted.
- Season with salt and pepper to taste.
- Serve the Qorma-e Morgh-o-Saag hot with steamed rice or naan bread.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pot Stirring spoon Knife Cutting board
Tools
Whisk
Serving suggestions
Serving Suggestions: Qorma-e Morgh-o-Saag pairs well with warm naan bread and a side of cucumber and yogurt salad.
Tips & tricks
Tips: For a richer flavor, you can use bone-in chicken pieces. Adjust the spice levels according to your preference.
Cost
$15