Chicken saag


Indian, my absolute favourite food to make. Those exquisite spices, heady aromatic smells, and the explosion of flavour on your taste buds. There’s nothing quite like it, to transport you out of rain and cloud, into a Bollywood movie, full of sunshine, colour and life. Happy food. Once you’ve acquired a selection of spices, I assure you it’s one of the most fun foods to make, even in the cooking you’ll feel good. I love this recipe, I love the colour green and it tastes amazing.

Chicken saag

2 tablespoons vegetable oil
3 chicken fillets
1 tin of spinach 400g
1 tin of tomatoes 400g
1 thumb size piece of fresh ginger grated
2-3 cloves of garlic
1 chilli finely chopped seeds discarded
2 bay leaves
6 peppercorns
1 onion finely chopped
3 teaspoons curry powder
1 teaspoon chilli powder
1 teaspoon salt
3 tablespoons natural yogurt


Put the spinach, garlic, ginger and chilli into a blender or food processor and pulse till smooth. In a large frying pan heat the oil and cook the peppercorns and bay leaves for two minutes. Add the onion and cook for a further 5 minutes. Add the tomatoes, curry powder, chilli powder and salt and cook for five minutes. Add the spinach mixture, natural yogurt and the diced chicken fillets. Cook for 15 minutes or until the chicken is cooked. Mean while cook your basmati rice. Serve with natural yogurt and a sprinkle of chilli powder.


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