CHICKEN SAAG
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Put the cooked spinach, ginger, garlic and chili with ¼ cup water into a food processor or blender and process to a thick puree. Set aside.
- Heat the oil in a large heavy pan, add the bay leaves and black peppercorns and fry for 2 minutes. Stir in the onion and fry for a further 5 minutes or until the onion has browned.
- Add the tomatoes and simmer for about 3-5 minutes.
- Stir in the curry powder, salt and chili powder. Cook for 2 minutes over a medium heat, stir once or twice.
- Stir in the spinach puree and the remaining water, then simmer for 5 minutes. Add the yogurt and simmer for 5 minutes.
- Add the chicken thighs and stir to coat them in the sauce. Cover and cook for 20 minutes until the chicken is tender.
- Serve on naan bread, drizzle over some yogurt and dust chili powder.
INGREDIENTS
- 250 grams fresh spinach leaves, washed but not dried
- 2.5 cm piece fresh root ginger, grated
- 2 garlic cloves, crushed
- 1 fresh green chili, roughly chopped
- 220 ml water
- 20 ml IDHAYAM sesame oil
- 2 bay leaves
- ½ teaspoon black peppercorns
- 1 onion, finely chopped
- 5 tomatoes, peeled and finely chopped
- 2 teaspoon curry powder
- 1 teaspoon salt
- 1 teaspoon chili powder
- 50 ml natural (plain) low fat yogurt
- 9 chicken thighs, skinned
- Naan bread, to serve
- Natural low fat yogurt and chili powder, to garnish
6 comments for “Chicken Saag”
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