Chicken Saagwala
Serves 6
Ingredients
- 3-4 tablespoons oil
- 2 onions sliced
- 1 tablespoon ground cumin
- 1-2 teaspoons of chilli sauce
- ¼ teaspoon ground cloves
- 1 teaspoon ground turmeric
- 3 teaspoons of garlic
- 2 teaspoons ginger
- 1 ½ cups of frozen drained spinach
- 1 x 400g can crushed tomatoes
- 800g skinless and boneless chicken thighs, cut into large chunks
- juice of 1 lemon
- cream or coconut cream 2 tablespoons (optional)
Method
- Heat oil in a large fry pan, fry onions until golden, about 5 minutes. Add spices, garlic and ginger and fry a further 2 minutes.
- Squeeze out excess water and puree spinach with chilli sauce, tomatoes, cooked onions and spices.
- Season chicken with salt. Heat a little more oil in the same pan and fry chicken pieces until lightly browned.
- Add spinach puree to chicken and simmer on medium heat until chicken is cooked through, about 15-20 minutes. Season with lemon juice and salt and pepper to taste.
- Just before serving add the cream. Serve with rice or Naan bread.
