Saag Chicken

Rich in iron, gentle on digestion, and the perfect nourishing comfort meal.

Ingredients

Greens

• 2 bags fresh spinach leaves

Cooking base

• ¼ cup ghee, olive oil or butter

• 1 cinnamon stick

• 6 cardamom pods

• 1 tsp whole cloves

• 1 onion, finely chopped

• 5 garlic cloves, finely chopped

• 2 tsp grated ginger

Spices

• 1 tsp ground coriander

• 1 tsp ground cumin

• 1 tsp ground turmeric

• ½ tsp chilli powder (optional or to taste)

• 1 tbsp garam masala

Other

• 3 tomatoes, roughly chopped

• 500g - 1 kg chicken thigh fillets cut into small chunks

• 1 tsp salt

• ¼ tsp grated nutmeg

• 150 ml thickened cream or coconut cream

• 25 g ghee or butter

Method

1. Wash the spinach thoroughly. Place leaves in a heatproof bowl and pour boiling water over the top. Let them sit for 1 minute, then drain well. Puree the spinach in a blender until smooth and set aside.

2. Heat the oil in a large pan over medium heat. Add the cinnamon stick, cardamom pods, cloves and onion. Cook for around 3 minutes, or until the onion begins to brown. Add the garlic and ginger and sauté for another 2 minutes until fragrant.

3. Sprinkle in the coriander, cumin, turmeric, chilli powder and garam masala. Stir gently, then immediately add the chopped tomatoes. Cook for about 2 minutes, allowing the tomatoes to soften into the spices.

4. Add the chicken pieces to the pan and fry for 3 minutes, coating them in the aromatic mixture.

5. Stir in salt and the spinach purée. Cook uncovered for about 5 minutes, or until the chicken is fully cooked and the sauce has thickened.

6. Add the grated nutmeg and stir through the cream. Taste and adjust seasoning if needed. Finally, stir in the butter or ghee to finish.

7. Serve warm with basmati rice, naan or roti.