Chicken Saag

Name: Chicken Saag
Ingredients: 1 teaspoon fenugreek ground; 1 teaspoon ground cinnamon; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon ground turmeric; 1/2 teaspoon fennel seeds; 1 1/8 pounds chicken thigh fillets cut into bite-size pieces; 4 green chillies small, or to taste, finely chopped; 5 cups spinach; 1 onion finely chopped; 1 piece ginger thumb sized, finely chopped; 3 cloves garlic finely chopped or crushed; 2 teaspoons tomato puree; 1 can plum / chopped tomatoes - if they are whole plum ones, break them up in the pan

14 ingredients

10 steps

Ingredients

1 teaspoon fenugreek ground
1 teaspoon ground cinnamon
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1/2 teaspoon fennel seeds
1 1/8 pounds chicken thigh fillets cut into bite-size pieces
4 green chillies small, or to taste, finely chopped
5 cups spinach
1 onion finely chopped
1 piece ginger thumb sized, finely chopped
3 cloves garlic finely chopped or crushed
2 teaspoons tomato puree
1 can plum / chopped tomatoes - if they are whole plum ones, break them up in the pan

Directions

1

1. Prepare the spice mixture.
2

2. Heat a good quantity of cooking oil in the pan, but leave the heat low.
3

3. Slowly cook onions, garlic, chilli & ginger for about five minutes, turning frequently, until onions are soft and translucent.
4

4. Turn up heat slightly and add chicken pieces. Season very well, stir, then add the spice mixture, coating the chicken - and stir again.
5

5. Continue cooking slowly, stirring frequently, until the outside of the chicken pieces are cooked (probably about 5 minutes) - if need be, add a little more oil - don't let the spice mixture stick to the pot.
6

6. Add the tomato puree and mix well, again not allowing anything to burn (add a small splash of water if it helps).
7

7. Add chopped tomatoes, stir, cover and simmer for about 45 minutes, stirring occasionally.
8

8. Remove cover and cook for a further 10 minutes, stirring occasionally.
9

9. Add spinach, stir in well, and cover for 2-3 more minutes, until spinach has wilted.
10

10. If spinach isn't yet soft, continue stirring slowly until the heat wilts the spinach - when it's ready, serve immediately with rice or naan.