Chicken Saagwala

Ingredients

• Canola oil

  3 tbsp or 42g

• Onions

  Raw

  2 medium or 220g

• Cumin

  Spices, cumin seed

  1 tbsp, ground or 9g

• Chili powder

  Spices

  2 tsp or 5g

• Turmeric

  Spices, 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

  Crushed, canned

  1 can (15 oz) or 425g

• Chicken thigh

  Broilers or fryers, meat only, raw

  11 ⅝ thigh, bone and skin removed or 800g

• Lemon juice

  Raw

  ¼ cup or 61g

• Heavy whipping cream

  Fluid

  2 tbsp or 30g

• Bread, naan, plain, commercially prepared, 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/)