Fri, 12 March 2021
Mindi Keane is in the kitchen this morning with this delicious recipe.
A North Indian delicacy, it’s hard not to love the rich, thick creamy spinach with succulent, almost melting chicken chunks ready to be scooped with an Indian Flatbread.
Ingredients
• 500g/1lb 2oz spinach leaves, washed.
• 4 tbsp vegetable oil
• 3 cardamom pods
• 5cm/2in piece cinnamon stick
• 2-3 green chillies,
• 1 large onion, chopped.
• 2cm/¾in piece ginger, peeled and chopped.
• 3-4 cloves garlic peeled and chopped.
• 2 large tomatoes cut into small pieces.
• 800g/1lb 12oz chicken pieces
• 2 tsp ground coriander
• 1½ tsp garam masala
• ½ tsp turmeric
• ½ red chilli powder (Optional)
• ½ cumin powder
• salt to taste
• 2-4 tbsp plain yoghurt (Optional)
Method
1. In a food processor, blend the spinach to a purée using one or two tablespoons of water to loosen the mixture. Set aside.
2. Heat the vegetable oil in a pan over a medium heat. Add the cardamom pods, bay leaves and cinnamon and fry for 20-30 seconds.
3. Add the green chillies and onion and continue to fry for 4-5 minutes, or until caramelised.
4. Meanwhile, blend the ginger, garlic and tomatoes to a smooth paste in the food processor or chop very finely.
5. When the onions have caramelised, add the tomatoes, garlic ginger and cook for a further 5 mins, add remaining spices to the pan and stir well to combine.
6. Add chicken pieces and simmer for 12-15 minutes, stirring regularly.
7. Add the yoghurt, stir well, and continue to simmer the mixture until the sauce has thickened and almost dried out.
8. Stir in the spinach purée and continue to simmer for 10-12 minutes, or until the chicken has cooked through.
Season, to taste, with salt and fresh coriander, then serve with rice or scoop up with Indian Flatbread.
This delicious chicken saag curry recipe is almost as healthy as it is tasty, with all kinds of wonderful spices and a whole heap of spinach.
