Easy Food
Chicken and Saag
Chicken and spinach, what's not to like.
The aromatic base will be onions, garlic, tumeric and ginger. I had fresh tumeric so i used that but powder is also fine ( just add it with the rest of the spices after the chicken is added. You can also see frozen coriander in the picture, that's defrosting for later in the cooking process.
I used 1 kg of cubed chicken thighs for this recipe ...
... and 2 cans of spinach.
We'll start by heating some ghee in a pan because its more authentic than cooking oil but any neutral cooking oil is fine, I mostly use rapeseed or vegetable oil anyway.
Start by frying the onions on a medium heat until softened and a little translucent.
throw in the ginger, garlic and tumeric and continue frying for a few minutes. You don't want things to start browning, we just need to fry until we can smell all those delicious fragrances from these aromatics.
Now turn the heat right up to max and throw in the chicken. Add the powdered spices to the chicken.
2 tsp of coriander powder
2 tsp of cumin powder
2 tsp of salt
1/4 tsp of pepper
1/2 tsp of turmeric if you didn't add fresh turmeric earlier
2 tsp of paprika
1 tsp of chilli if you want it hot ( I didn't add any actually so that the curry had broader appeal, i.e. Josh )
Fry, agitating until the chick is cooked through.
After around 10-15 minutes the chicken should have released some liquid and you'll have a nice thick sauce forming.
I wanted the curry watery as it dries in the fridge so I didn't drain the spinach from the can. I added both cans of spinach in at this stage and mixed everything up.
At this point you can also add green chillies if you want some additional heat.