Chicken saag

Ingredients
1 1/2 tablespoons vegetable oil
1 medium brown onion chopped
1 garlic clove finely chopped
2cm piece fresh ginger peeled, finely chopped
1 teaspoon paprika
1 teaspoon ground turmeric
150g baby spinach
1 cup chicken stock
500g chicken thigh fillets, trimmed, cut into 3cm pieces
1/2 cup plain yoghurt
To serve Steamed basmati rice and chapati bread
 

1. Heat 2 teaspoons oil in a large frying pan over medium heat. Cook onion, stirring, for 3 minutes or until softened. Add garlic, ginger, paprika and turmeric. Cook, stirring, for 1 minute or until fragrant. Add spinach and stock. Cook for 5 minutes or until spinach has wilted. Set aside for 10 minutes or until cooled slightly. Process until almost smooth.
2. Heat remaining oil in pan over medium-high heat. Cook chicken, in batches, for 3 to 4 minutes or until golden and just cooked through. Reduce heat to medium-low.
3. Add spinach mixture to pan. Season with salt. Cook, stirring occasionally, for 5 minutes or until simmering. Remove from heat. Stir in yoghurt. Serve with rice and bread.
Notes
Chapati is an Indian-style flatbread available from the supermarket.

 

 

 

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