British Indian Style Chicken SaagwalaPrep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 3 – 4
Ingredients
- 4 chicken breasts – See link to pre-cooked chicken above
- (I used raw chicken thighs)
- 750ml (3 cups) Curry sauce – I also attached the recipe I used
- 2 tablespoons ghee or vegetable oil
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 tablespoon chilli powder
- 200g (about two large handfuls of fresh spinach)
- I used almost 250g
- 2 fresh green chilies (or more to taste)
- juice of one lemon
- 3 tablespoons finely chopped coriander leaves
- salt and pepper to taste
- 1 tablespoon garam masala
Instructions
- Start with the spinach. In a food processor, blend the fresh spinach, green chillies and lemon juice together with just enough water or stock from your pre-cooked chicken so that it blends to a smooth paste. Set aside.
- Now heat the ghee or oil in a wok or large frying pan.
I just added the ginger, garlic and spices to the curry with the chicken thighs and let it all cook for probably about 2 hours on low then to step 5
- Pour in the ginger and garlic pastes and fry for about 30 seconds.
- Add the cumin, coriander powder and chilli powder and stir to combine.
- When the spices begin to fill the room with their magnificent aroma, pour in the hot curry sauce and chicken pieces. Always add the curry sauce hot.
- Allow this to cook for about three to five minutes until the chicken is warmed through and the curry sauce is bubbling nicely.
- Now pour in the spinach mixture and stir it in. The red and bright green colours will look amazing together as the spinach and curry sauce blend.
- Cook for about another two minutes.
- Season with salt and pepper to taste and then check for seasoning. Sprinkle with the chopped coriander and garam masala and serve with white rice or naans.