Chicken Saagwala

Ingredients

• Canola oil

  3 tbsp or 42g

• Onion

  raw

  2 medium or 220g

• Cumin seed

  1 tbsp, ground or 9g

• Chili powder

  2 tsp or 5g

• Turmeric

  ground

  ½ tsp or 1g

• Garlic

  raw

  3 cloves, minced or 9g

• Ginger root

  raw

  1 tbsp or 6g

• Spinach

  raw

  300g

• Serrano pepper

  raw

  1 pepper or 6g

• Tomatoes

  canned, crushed

  1 can (15 oz) or 425g

• Chicken thigh

  raw, skinless

  11 ⅝ thigh, bone and skin removed or 800g

• Lemon juice

  ¼ cup or 61g

• Heavy whipping cream

  2 tbsp or 30g

• Naan

  refrigerated

  1 piece or 90g

Directions

1. 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.
2. Wilt fresh spinach by blanching in boiling water or steaming in microwave. Squeeze out excess water and puree spinach with green chilli, tomatoes, cooked onions and spices.
3. Season chicken with salt. Heat a little more oil in the same pan and fry chicken pieces until lightly browned.
4. 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.
5. Just before serving, drizzle cream over curry. Serve curry with naan bread and raita.
6. *To make the raita, mix 3 chopped tomatoes with 1/2 chopped telegraph cucumber (seeds removed), 1/2 small finely chopped red onion, a handful of chopped mint leaves, and 1 cup natural unsweetened yoghurt.
7. (source: https://nadialim.com/recipe/chicken-saagwala/)