Chicken Saag Curry

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A delicious, classic curry packed with lots of wholesome spinach and a rich, tasty sauce. The sauce can be made in advance (and even frozen) to make pulling together dinner on a busy night even easier
Main Course
4
15 mins
25 mins
40 mins
Main Course
4
15 mins
25 mins
40 mins

Ingredients

\800g chicken thighs, boneless and skinless, cut into bite-sized pieces
\oil, for sautéing
\1 onion, diced
\1 tablespoon of ginger, finely grated
\4 cloves of garlic, diced
\1 tablespoon of ground cumin, ground
\1 teaspoon of garam masala
\½ teaspoon of turmeric, ground
\¼ teaspoon of cayenne pepper, (optional)
\400g can of coconut milk
\400g can of chopped tomatoes
\½ teaspoon of salt
\500g frozen spinach, thawed and squeezed of excess liquid
\1 lemon, juiced
\salt, for seasoning
\black pepper, for seasoning

Instructions

  1. Heat a drizzle of oil in a sauté pan over a medium heat. Add the onion and cook until tender.
  2. Add the garlic and ginger. Cook for a minute before adding the cumin, garam masala, turmeric and cayenne pepper. Give the spices a minute in the pan to become fragrant.
  3. Add the coconut milk, tomatoes and salt. Bring to a boil before simmering for 10 minutes. Remove from the heat.
  4. Add the spinach and lemon juice. Stir well.
  5. Cool slightly before using a stick blender or blender to blitz the sauce until smooth. Taste and season well.
  6. Heat of a drizzle of oil in a sauté pan over a high heat. Add the chicken and cook for 7 minutes, tossing regularly. Add the spinach sauce. Bring to a boil and then simmer for 5 minutes.
  7. Serve with steamed rice.

Notes

Recipe credit: Kelly Gibney

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