Chicken Saagwala Indian Spinach Curry
Ingredients
Marinade
- 600g boneless skinless chicken thighs cut into bite sized pieces
- 4 tbsp natural yogurt
- 1 tbsp ground coriander
- 2 tsp ground cumin
- 2 tsp garam masala
- 1 tsp Kashmiri chilli powder (sub paprika)
- 1/2 tsp turmeric powder
- 1/2 tsp salt
Curry
- 1 tbsp olive/veg oil
- 1 medium red onion finely chopped
- 1.5 tbsp grated ginger
- 2 green chillies deseeded and finely chopped
- 2 tbsp grated garlic
- 500g fresh baby leaf spinach (sub frozen spinach)
- 1 tbsp dried fenugreek ‘methi’ leaves (optional)
- 250ml chicken stock
- Handful freshly chopped coriander
Preparation
Put the yogurt, ground spices and salt in a mixing bowl and combine then add the chicken pieces, stir well to coat the chicken and place in the fridge for an hour.
While the chicken marinates do the rest of the prep. Wilt the spinach in a bowl in the microwave or in a pan on the hob, this may take a few batches due to volume, then put the spinach in a colander to drain and cool. When it’s cool enough to handle, squeeze as much water out of it as you can, then finely chop and set aside.
In a large pan on a medium heat, add the oil, chopped onions, green chillies, ginger and stir, cover and stir every couple of minutes for around ten minutes, then stir in the garlic, sauté for a few more minutes, then turn the heat up high.
Stir in the chicken and dried fenugreek leaves and stir regularly to seal the chicken for around 6 minutes. Stir in the chicken stock, cover and simmer gently for ten minutes. Add the spinach and chopped coriander, combine, then cover and simmer gently for 5 more minutes. Season to taste then cover and rest for 5 minutes before serving.
Notes
This dish is healthy, delicious, and easy to make, making it a great option for weeknight Indian food cravings.
