Chicken Saag

20 Nov

I think it’s common for people to be intimidated by recipes which come with a long list of ingredients.

This isn’t one of the worst, but curries tend to be that kind of recipe.

The way I see it though, most of the bits and bobs are herbs and spices which can be stored in a cupboard for years, or prepared and frozen in bulk for whenever you need them. And it’s so worth it. This recipe is incredibly straight-forward, but the level of difficulty doesn’t matter – making a curry from scratch always comes with a nice helping of self-satisfaction. It’s a good thing.

I treated me and the love to a special Ocado shop the other day, so we could try out some new ingredients. One of the things I bought was Natoora Saag (Indian spinach), as we tried chicken saag once before and really enjoyed it, but the sauce was from a jar. And of course I had to see what it was like home-made. I was surprised at how different Indian spinach is to the regular sort I’m used to. The stems are quite thick, the leaves don’t retain half as much water and it reduces much less in size when wilted. I definitely prefer it, but see for yourself 🙂

Serves 2.

  • 2 skinless boneless chicken breasts, diced
  • 2-3 tomatoes, chopped
  • 100g spinach (preferably Indian saag)
  • 1 red onion, grated
  • 2 garlic cloves, minced
  • 100ml chicken stock
  • 2 cardamom pods, seeds crushed
  • 1 clove, crushed
  • 1/2 tsp garam masala
  • 1/2 tsp turmeric
  • 1 tsp ground coriander
  • 1.5 tsp ground cumin
  • 1 inch fresh root ginger, minced
  1. Heat some oil in a frying pan. Add the onion, garlic and spices, and fry for about 3 minutes.
  2. Meanwhile, boil a full kettle of water. Put the spinach in a colander and pour over the water to wilt. Drain and squeeze of excess water, then chop.
  3. Add the chicken stock and tomatoes to the frying pan and simmer for 10-15 minutes. Add a splash more water if you think it’s necessary. Add the chicken and cook for 5 minutes, then add the spinach (if using saag) and cook until the chicken is done. If using ordinary spinach, just add it a minute or 2 before the chicken is ready.
  4. Serve with your favourite Indian accompaniment(s).

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One Response to “Chicken Saag”

  1. diane mavity November 21, 2012 at 4:49 pm #

    you will be a great chef Anna x

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