xiaoxl/recipe_data huggingface dataset:
German Pork Chops and Sauerkraut
Category: world-cuisine
By Pat Mathena Oglesby

As a soldier during WWII my Dad learned to make this hearty pork dish from a local German woman during the Allied occupation of Germany. I don't know the German name for it, but it is delicious!

Ingredients:
8  center cut pork chops
2 pounds sauerkraut, drained
1 large red apple, diced
1  onion, chopped
1 cup brown sugar
1 tablespoon caraway seeds

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heat a large nonstick skillet over medium-high heat, and brown the pork chops on both sides, about 5 minutes per side. Place the chops into a 9x13-inch baking dish. Mix the sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl until well combined, and spread the sauerkraut mixture over the pork chops. Cover the dish with aluminum foil. Bake in the preheated oven until the pork is no longer pink inside, about 45 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 362.6
Fat: 10.4 g
Saturated fat: 4 g
Carbohydrates: 38.6 g
Sugars: 32.5 g
Dietary fiber: 4.4 g
Protein: 29.2 g
Cholesterol: 70.2 mg
Sodium: 800 mg
Bean and Fennel Salad


Ingredients:
fennel, snow peas, dried cranberries, raspberry vinegar, honey, olive oil, garlic clove

Directions:
In a large bowl, combine white pea beans, fennel, snow peas, red pepper, apricots and cranberries; set aside.
Combine vinegar, orange juice concentrate, honey, oil and garlic; mix well.
Pour dressing over white pea beans and vegetables; toss to coat. Cover and refrigerate for 1 hour or until ready to serve.
Paleo  Moroccan Carrot Salad With Dates


Ingredients:
dried dates, olive oil, fresh cilantro, paprika

Directions:
Mix together in a bowl., Refrigerate for 15-20 mins., Serve.
Better Than a Jar Spaghetti Sauce


Ingredients:
ground beef, diced tomatoes, tomato paste, tomato sauce, cayenne pepper, garlic cloves, onion, zucchini, green bell pepper, red bell pepper, carrot, button mushrooms, salt, pepper, oregano, basil, thyme, sugar

Directions:
Brown ground beef and onion and drain.
Add zucchini and peppers to ground beef and cook for about 2 minutes stirring well.
Add wine to ground beef mixture and simmer for another 2 minutes, stir well.
Add rest of ingredients to hamburger mixture.
Simmer for 1-2 hours.
Serve on penne pasta or spaghetti noodles.
This can also be made in the crock pot.  Cook the first three steps on the stove and add to the crock pot when completed.  Add all other ingredients to crock pot, cover and cook for 6-8 hours.
Ethiopian Spiced Cottage Cheese
Category: salad
By Clark Brown

A unique blend of wilted greens and spiced cottage cheese makes for a complex and appealing appetizer.

Ingredients:
1 (16 ounce) package cottage cheese
1 clove garlic, minced
½ teaspoon ground cardamom
⅛ teaspoon ground cloves
2 tablespoons butter
¼ cup finely chopped onion
1 tablespoon minced fresh ginger root
1  green chile pepper, chopped
2 cloves garlic, minced
2 pounds spinach leaves, cut into 2-inch pieces

Directions:
Mix cottage cheese, 1 clove of garlic, cardamom, and cloves thoroughly in a bowl. Cover and refrigerate until ready to serve. Heat the butter in a skillet over medium heat. Stir in the onion, ginger, green chile pepper, and 2 cloves of garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the spinach and cook until just wilted. Drain any excess liquid, and serve the spinach mixture over the seasoned cottage cheese.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 232.4
Fat: 11.8 g
Saturated fat: 7 g
Carbohydrates: 14.4 g
Sugars: 2.3 g
Dietary fiber: 5.5 g
Protein: 21.1 g
Cholesterol: 32.1 mg
Sodium: 675.8 mg
Cracker Crumb Mac & Cheese


Ingredients:
elbow macaroni, butter, flour, milk, sharp cheddar cheese, Velveeta cheese

Directions:
Preheat the oven to 350 degrees F and butter a shallow 1 1/2 quart baking dish.
Cook the macaroni in boiling salted water until just tender.
Drain it while you prepare the cream sauce.
In a large saucepan, melt 4 tbs of butter, then whisk in the flour and add the milk.
Stir the mixture until it thickens, then add the cheddar cheese and stir it in until it melts, Season with salt and pepper.
Cut the Velveeta into 1/2 inch cubes and stir it into the white sauce, but do not allow it to melt completely.
Place the drained macaroni in the prepared baking dish, pour the cheese sauce over it, and stir gently to mix.
Sprinkle the crumbled crackers generously over the top and dot with the remaining butter.
Bake in the preheated oven for 20 to 25 minutes, until browned and bubbly.
Fresh Vegetable Risotto


Ingredients:
fresh mushrooms, onion, garlic cloves, olive oil, arborio rice, long grain rice, vegetable broth, chicken broth, asparagus, broccoli, tomatoes, carrot, Fontina cheese, muenster cheese, parmesan cheese, fresh basil, parsley, tomatoes

Directions:
In a large saucepan cook the mushrooms, onion, and garlic in hot oil till onion is tender but not brown.
Stir in the rice- Cook and stir for 5 minutes.
Meanwhile, in another saucepan bring the vegetable or chicken broth to a boil; reduce heat and simmer.
Slowly add 1 cup of the broth to the rice mixture, stirring constantly.
Continue to cook and stir till liquid is absorbed.
Add 1/2 cup broth and the asparagus or broccoli to the rice mixture, stirring constantly.
Continue to cook and stir till liquid is absorbed.
Add 1 cup more broth, 1/2 cup at a time, stirring constantly till the broth has been absorbed.
This should take about 15 minutes.
Stir in tomato, carrot, and the remaining 1/2 cup broth.
Cook and stir till rice is slighly creamy and just tender.
Stir in fontina or Muenster cheese, Parmesan cheese, and basil or parsley.
If desired, garnish with some tomato slices- Serve immediately.
Curry Mashed Potatoes
Category: side-dish
By Chef Mo

Basic mashed potato recipe with a rich curry flavor.

Ingredients:
5 cups baking potatoes, peeled and cubed
¾ cup milk
2 tablespoons unsalted butter
2 teaspoons curry powder
1 teaspoon salt
½ teaspoon ground turmeric
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground coriander
¼ teaspoon cayenne pepper

Directions:
Place potatoes into a pot and cover with salted water. Bring to a boil at medium-high heat and cook until tender, about 10 minutes. Remove potatoes from heat and drain. Place potatoes back in the hot pot. Add milk, butter, curry powder, salt, turmeric, garlic powder, onion powder, coriander, and cayenne pepper. Using a potato masher, mash potatoes until smooth and seasoning is evenly distributed.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 229.6
Fat: 7 g
Saturated fat: 4.3 g
Carbohydrates: 37.3 g
Sugars: 3.9 g
Dietary fiber: 4.8 g
Protein: 5.7 g
Cholesterol: 18.9 mg
Sodium: 613.4 mg
Grandma Thomas Green Beans


Ingredients:
green beans, ham hocks, bacon fat, butter, water, salt, pepper

Directions:
Break the beans into 1/2 inch pieces., Wash and set aside., Chop ham hocks and onions in to bite-size pieces., In a a large pot heat at medium heat the bacon fat or butter., Add your ham hocks and onions. Cook until onions are tender., Add 16 ounces of water., Bring water to a boil and add the beans., Add salt and pepper to taste., Cover and cook to the desired tenderness., Beans will cook down to a grayish thick sauce.
Ricotta Pound Cake with Vanilla Bean
Category: uncategorized
By Kim

A delicious and rich pound cake flavored with ricotta and real vanilla. If you don't have a vanilla bean, feel free to swap it out for vanilla extract. This cake is fantastic when served with fresh berries and/or whipped cream.

Ingredients:
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 ¾ cups whole milk ricotta cheese, at room temperature
¾ cup unsalted butter, softened
1 cup white sugar
3 large eggs
½ teaspoon almond extract
1 (3 inch) vanilla bean

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease an 8 1/2 x 4 1/2-inch loaf pan and line the bottom with parchment paper. Sift together flour, baking powder, and salt in a bowl. Cream together ricotta, butter, and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 7 minutes. Mixture will look somewhat grainy and curdled--this is normal. Beat in eggs, 1 at a time, mixing well after each addition. Beat batter an additional 2 to 3 minutes on medium-high speed after adding the last egg. Mix in almond extract. Use a small paring knife to slice vanilla bean in half lengthwise. Scrape the seeds out of each half and add to the batter. Mix on low speed until vanilla seeds are evenly dispersed. Add half of the dry ingredients to the batter, mixing until only just combined. Mix in remaining dry ingredients until just combined. Pour batter into prepared loaf pan and smooth the top. Tap pan lightly on the counter a few times to remove air bubbles. Place pan into preheated oven and bake until a toothpick inserted into the center comes out clean, 70 to 75 minutes. Allow cake to cool in the pan for 30 minutes. Gently run a knife around the edges of the cake to loosen, the remove to a wire rack to cool completely.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 2 hrs
Yields: 1 ricotta pound cake

Calories: 369.5
Fat: 21.1 g
Saturated fat: 12.8 g
Carbohydrates: 37.1 g
Sugars: 21.4 g
Dietary fiber: 0.5 g
Protein: 8.8 g
Cholesterol: 114.4 mg
Sodium: 273.2 mg
Cucumber Mint Lemonade


Ingredients:
cucumbers, mint leaves

Directions:
Place chopped cucumbers in a blender with fresh Mint Leaves and Blend until liquified.
Place a sieve/strainer over a bowl and use the back of a wooden spoon to force the pulp through the strainer (not all of it but get all the cucumber juice from the pulp].
In a large pitcher, put ice cubes, lemonade (if using fresh lemon juice, add lemon zest to pitcher] and add the juice from the cucumber/mint mixture to the pitcher.
Mix.
Add fresh cut lemon wedges and fresh mint leaves to the pitcher.
Serve chilled.
Baked Chicken


Ingredients:
swiss cheese, dry white wine, herb seasoned stuffing mix, margarine, butter, onion powder, garlic powder

Directions:
Place chicken in lightly greased 9x13 pan.
Top chicken with cheese slices.
Combine soup and wine, stirring well.
Spoon sauce over chicken.
Sprinkle stuffing mix over sauce.
Drizzle margarin (or butter] over crumbs.
Bake at 350, 30 minutes.
Taco Style Lentils & Rice


Ingredients:
lentils, brown rice, bouillon, chili powder, cumin, onion powder, garlic powder, water

Directions:
In a large saucepan, bring water to a boil and add all dry ingredients. Return to boil. Reduce heat, cover, and simmer for 50 minutes. Water should be absorbed and lentils tender. Serve alone as a slop or use as taco filling.
Alternately, dump everything in a crockpot and cook on low for 6 to 8 hours.
Balti Butter Chicken


Ingredients:
plain yogurt, plain yogurt, chili powder, bay leaf, ground cloves, ground cinnamon, garam masala, green cardamom pods, turmeric, gingerroot, garlic, diced tomatoes, kosher salt, boneless skinless chicken breasts, boneless skinless chicken thighs, butter, onions, fresh cilantro, half-and-half, fresh cilantro stem

Directions:
In a large zip top bag, combine the yogurt, ground almonds, spices, ginger, garlic, tomatoes and salt. Add the chicken, press out as much air as possible and seal the bag. Refrigerate 2-4 hours.
Melt the butter and oil in your wok or saute pan. Saute the onions over medium heat until soft and translucent, about 3 minutes. Add the chicken mixture, including all the marinade. Bring to a boil over medium-high heat, then reduce to a simmer for about 10 minutes, or until chicken is cooked through. Add half the cilantro.
Pour in the half-and-half and stir well. Bring to a boil, then immediately switch off heat. Serve garnished with the remaining chopped cilantro and sprigs.
Corn Chili
Category: soups-stews-and-chili
By BECCAM

This recipe is one that I have made several times now. It is very tasty and nutritious. It is a little spicy. Can serve with corn bread or over pasta topped with Cheddar cheese.

Ingredients:
2 tablespoons vegetable oil
1  onion, diced
1 teaspoon ground cayenne pepper
2 teaspoons dried oregano
1 pound frozen corn kernels
2 (14.5 ounce) cans Mexican-style stewed tomatoes
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can kidney beans, drained
2 teaspoons chicken bouillon granules
1 cup water
½ teaspoon salt
¼ teaspoon ground black pepper
1 ½ cups tomato sauce
2 tablespoons tomato paste

Directions:
In a large pot, cook onion in oil over medium heat 1 minute.  Stir in cayenne and oregano and cook 1 minute more.  Stir in corn, tomatoes, pinto beans, kidney beans, chicken bouillon granules, water, salt, pepper, tomato sauce and tomato paste.  Cook, uncovered, until heated through and slightly thickened, 10 to 15 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 391.3
Fat: 6.6 g
Saturated fat: 1 g
Carbohydrates: 70.9 g
Sugars: 11.8 g
Dietary fiber: 19.5 g
Protein: 18.7 g
Sodium: 1309.5 mg
Corn, Avocado, and Tomato Salad


Ingredients:
fresh corn, avocado, cherry tomatoes, red onion, olive oil, fresh lime juice, lime zest, cilantro, salt, fresh ground black pepper

Directions:
In a large bowl combine corn, avacado, tomatoes, and onion.
In a separate bowl whisk together olive oil, lime juice, lime zest, cilantro, salt, pepper.
Stir the vinaigrette into the salad and serve.
Veggie & Bean Strudel


Ingredients:
onion, garlic clove, tomato paste, cannellini beans, phyllo pastry, dried herbs

Directions:
Preheat oven to 190°C.
Line a baking tray with baking paper. Preheat a non-stick frypan with a light spray of oil.
Cook and stir onion and garlic for 2-3 minutes until soft. Add tomato paste, vegetable & beans; cook for 3 minutes.
Remove from heat, season to taste.
Lightly spray each phyllo sheet with oil, arrange in a stack on tray.
Spread vegetable mixture along one long edge, leaving a 5cm border. Fold in short ends, roll to enclose filling.
Centre strudel on tray, seam side down, lightly spray with oil and sprinkle with herbs.
Bake for 30 minutes until golden, cool slightly and cut diagonally to serve.
Deep Fried Mozzarella Cheese Sticks


Ingredients:
mozzarella cheese, water, garlic powder, dried oregano, dried parsley, cornstarch, eggs, flour, salt, pepper

Directions:
Mix together the eggs and water, set aside.
combine the Italian bread crumbs, garlic powder, dried oregano and dried parsley.
salt and pepper to taste.
in a separate container, mix flour and cornstarch.
cut mozzarella cheese into any desired shape, rectangle strips are traditional.
One at a time, dip mozarella slices into the egg mixture, then the breadcrumbs, then the flour.
fry sticks at 375 F until golden brown and serve with desired dipping sauce.
Creamy Morel Soup


Ingredients:
butter, garlic, onions, morels, cornstarch, beef broth, heavy cream, cream cheese, thyme, kosher salt, ground black pepper

Directions:
Puree the morel steams with a little of the beef broth and set aside.
Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes.
Stir in corn starch; cook for 1 to 2 minutes.
Pour in morel steams, beef broth, cream cheese and heavy cream; bring to a simmer and cook 10 to 15 minutes.
Season with thyme and salt and pepper before serving.
Oktoberfest Potato Salad
Category: salad
By lutzflcat

This is a traditional German-style potato salad good year round, not just in October.

Ingredients:
6  potatoes
1 teaspoon dry mustard powder
1 teaspoon water
4 slices bacon
¼ cup chopped onion
¼ cup white sugar
¼ cup water
½ cup cider vinegar
1 cup diced celery, divided
3 tablespoons chopped fresh parsley, divided
salt and ground black pepper to taste

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool. Mix dry mustard with 1 teaspoon water in a small bowl and let stand 10 minutes to develop flavor. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Reserve bacon drippings in skillet. Let bacon cool; crumble bacon. Cook onion in reserved bacon drippings over medium heat until onion is translucent and soft, about 5 minutes. Stir mustard paste, sugar, 1/4 cup water, and cider vinegar into onion; bring to a boil. Reduce heat to low and simmer vinegar dressing for 2 minutes. Peel potatoes if desired; slice 3 potatoes into a salad bow and arrange into a layer. Sprinkle potatoes with half the crumbled bacon, celery, and parsley; season with salt and black pepper. Pour a little of the vinegar dressing over the layer. Repeat layer with remaining 3 potatoes, bacon, celery, parsley, salt, and black pepper; pour remaining dressing over the salad. Cover and let stand at room temperature for 30 minutes before serving.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 242.3
Fat: 2.9 g
Saturated fat: 0.9 g
Carbohydrates: 47.3 g
Sugars: 10.7 g
Dietary fiber: 5.2 g
Protein: 6.9 g
Cholesterol: 6.6 mg
Sodium: 170 mg
Crushed Coffee Bean Ice Cream


Ingredients:
heavy cream, milk, coffee beans, sugar

Directions:
In a medium saucepan, heat the cream, milk, and crushed coffee beans to just under a boil.
Remove from the heat and let stand at least 1 hour for the beans to infuse their flavor.
In a medium bowl, whisk together the egg yolks and sugar.
Pour the cream mixture into the egg yolks, whisking until well blended.
Return this mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens slightly, enough to coat the back of a wooden spoon.
Strain the custard through a fine mesh sieve and chill.
Freeze in an ice-cream maker following the manufacturer's instructions.
Aunt Evelyn's Easy Creamy Banana Pudding (Low-Sugar Low-Fat)


Ingredients:
fat-free sugar-free instant vanilla pudding mix, skim milk, nonfat sour cream, bananas

Directions:
"Combine pudding mix and milk in large bowl.  Beat or whisk for 2 minutes until thickened.  Refrigerate for 5 minutes.  Fold sour cream and whipped topping into pudding and set aside.  Crumble 6 vanilla wafers into coarse crumbs by hand and set aside for garnish.  In a 9x13 dish or deep round bowl, layer vanilla wafers, sliced bananas, and pudding mixture until layers run out (about 4 layers], ending with pudding mixture.  Sprinkle top with reserved vanilla wafer crumbs.  Cover and refrigerate about 4 to 6 hours to allow vanilla wafers to soften."
Red Lentil Pate


Ingredients:
red lentils, water, onions, garlic cloves, extra virgin olive oil, dried basil, oregano, thyme, sea salt, parsley, fresh ground black pepper, seasoned rice vinegar

Directions:
Wash lentils quickly, drain, and place the lentils in a 3-4 quart saucepan.
Add the water or stock, bring to a boil, reduce heat to medium, and simmer, covered, for 20 minutes.
Chop the onions and the garlic very finely.
In a large skillet, heat the oil.
Add the garlic, onions, and herbs and saute over medium heat, stirring constantly, for about 10 minutes, or until the onions and garlic are browned and fragrant.
Oil a 9-inch shallow baking pan or loaf pan and sprinkle with half the bread crumbs, completely coating the inside of the pan.
Preheat the oven to 375°F.
Chop the parsley finely.
When the lentils are done, stir them thoroughly to mash, add the onion mixture, bread crumbs, and parsley.
Season to taste with sea salt, vinegar, and pepper.
Pour the lentil mixture into the prepared pan and bake for about 20 to 30 minutes, or until set.
Allow to cool to room temperature before slicing.
Enjoy!
Cherry Slices


Ingredients:
unsalted butter, flour, eggs, salt, powdered sugar, sugar, vanilla, baking powder, cherry pie filling

Directions:
Cream butter thoroughly.
Add sugar and beat well.
Add eggs, one at a time, and vanilla.
Sift flour with baking powder and salt.
Add sifted dry ingredients gradually, beating well.
Spread on a large 11x17 inch greased pan, saving a little more than a cup of batter on the side.
Add almond extract to cherry pie filling, then spread filling to within half an inch from edge of pan.
Place remaining dough by spoonfuls over filling.
Bake at 350 degrees for about 45 minutes.
When cool, sprinkle with powdered sugar.
Cut into slices or squares before serving.
Marinade for Venison


Ingredients:
sugar, bell pepper, green onion, soy sauce

Directions:
Combine all ingredients., Let venison soak in the marinade for 4-6 hours before grilling or baking.
Caramelized Lemon Tart


Ingredients:
all-purpose flour, all-purpose flour, sugar, salt, unsalted butter, eggs, sugar, sugar, fresh lemon juice, vanilla bean, powdered sugar

Directions:
for crust: Combine flour, sugar and salt in processor.
Add butter; cut in using on/off turns until mixture forms coarse crumbs.
Mix yolk and ice water in small bowl.
Add to crumb mixture; process until dough begins to clump together.
Press over bottom and up sides of 9-inch tart pan with removable bottom.
Trim edges.
Pierce crust all over with fork.
Chill 30 minutes.
Preheat oven to 350°F
Line crust with foil.
Fill with dried beans or pie weights.
Bake until crust is set, about 20 minutes.
Remove foil and beans.
Continue baking until pale golden, pressing with back of fork if crust bubbles, about 20 minutes longer.
Transfer crust to rack.
Maintain oven temperature.
for filling: Whisk eggs, 1 cup plus 2 tablespoons sugar, cream and lemon juice in large bowl.
Scrape in seeds from vanilla bean; whisk to blend well.
Pour filling into tart shell.
Bake tart until filling is set, about 40 minutes.
Transfer tart to rack and cool.
Refrigerate until cold, at least 3 hours or overnight.
Preheat broiler.
Sift powdered sugar over tart.
Broil until caramelized, watching closely, about 1 minute.
Refrigerate tart 15 minutes.
Remove tart pan sides.
Transfer tart to platter.
Hercules' Soup


Ingredients:
ground sausage, celery, onion, cabbage, baking potato, turnip, frozen spinach, tomatoes with juice, chicken broth

Directions:
Brown the sausage in a dutch oven, stirring frequently to prevent burning.
Take the sausage out with a slotted spoon.
Sautee the cabbage, onion and celery in the grease from the sausage.  About 15 minutes, until cooked down.
Add the potato, turnip, tomatoes, chicken broth and sausage.
Bring to a boil and let simmer for 20-30 minutes.
Add cooked tortillini and simmer for another 10-15 mintues.
Once tortillini and potatoes are soft and ready to eat, serve in bowls and top with cheese.
Chicken and Spinach Curry


Ingredients:
chicken, turmeric, ground fennel, ground coriander, chili powder, onions, fresh ginger, garlic cloves, salt, water, butter, garlic cloves, curry leaves, cumin seed, fennel seed, fresh spinach, frozen chopped spinach, plain yogurt, garam masala

Directions:
Cut the chicken so that the legs are separated from the thighs, cut each breast in two lengthwise.
Mix together in a bowl the turmeric, fennel, coriander and chili powder with 3 tbsp water to  make a paste.
Heat the oil over medium heat and fry the onions, ginger and garlic, till the onions are brown, 5 minutes.
Turn the heat to low and fry the spice paste stir and cook for 5 minutes To the bowl in which the spices were mixed add 3 tbsp water, stir to remove all traces of the spices and add the water to the pan. Stir and cook 3 minutes.
Turn the heat to medium and add the chicken, stir and fry for 4 minutes, till the chicken changes colour.
Add 1 tsp of the salt and the water, bring to the boil, cover with a lid, reduce the heat and simmer for 20 minutes.
Melt the butter in a separate pan and add the garlic, curry leaves, cumin, fennel and red chillies. Stir and add the spinach and 1/2 tsp salt. Fry for 5 minutes.
Add the spinach to the chicken mix well, cover the pan and cook for 20 minutes.
Mix in the yogurt and garam masala stir well to blend the yogurt with the chicken and spinach . Cook uncovered 6 minutes, stirring frequently.