CHICKEN SAAGWALA Recipe from Nadia Lim

INGREDIENTS

Saagwala

• oil (e.g. soy, canola) 3-4 tablespoons
• onions 2, sliced
• ground cumin 1 tablespoon
• ground chilli 1-2 teaspoons
• ground cloves ¼ teaspoon
• ground turmeric ½ teaspoon
• garlic 3 cloves, minced
• ginger 2 inches, grated
• spinach leaves 300g, chopped
• green chilli 1 large, chopped
• crushed tomatoes 1 x 400g can
• chicken thighs 800g skinless and boneless, cut into large chunks
• lemon juice of 1
• cream or coconut cream 2 tablespoons (optional)

To serve

• naan bread 2-4 (or rice for GF)
• raita* (optional)

METHOD

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.

• Just before serving, drizzle cream over curry. Serve curry with naan bread and raita.
• *To make the raita, mix 3 chopped tomatoes with ½ chopped telegraph cucumber (seeds removed), ½ small finely chopped red onion, a handful of chopped mint leaves, and 1 cup natural unsweetened yoghurt.

SOURCE