National CURRY week with Mama Z- CHICKEN saag

We all love a curry and guaranteed everyone has their favourite. It's national curry week and there is nothing more fitting than a Chicken Saag.

Admittedly I made this using bits and bats I had lying around. Everyone has their own way of cooking a curry, their own aromatics they like to use but this is my way! Enjoy this easy curry with some fluffy rice and your favourite accompaniments ✨

This recipe easily serves 4 people.

What you will need:

1 x Onion

3 x Green Chillies (use more/less according to your taste)

4x Cloves of Garlic

Thumb size piece of Ginger

250g Boneless Chicken Thigh

1/2 Tin of Chopped Tomatoes

200g Frozen Spinach (defrosted, squeezed & excess water drained)

Spices:

1 tsp Ground Cumin

1/2 tsp Fennel Seeds

1 tsp of Ground Coriander

1 tsp of Ground Turmeric

1 tsp of Garama Masala

2x Sticks of Cinnamon

1x Black Cardamom Pod (crushed)

Salt and Pepper to taste

Method:

  1. Using a food blender/ stick blender blend the onion, garlic, ginger and chillies into a paste. You don't need to peel your garlic skin- all the nutrients and flavours are in the skin guys!

  2. Chop your Chicken Thigh into chunks.

  3. In a sauce pan get about 3tbsp of veg oil heating up. Get your spices ready.

  4. In the hot oil add your spices and stir. By adding the spices releases the flavour of the spices and adds aromatics to the oil. This is called tempering your spices.

  5. Add your onion, garlic, ginger and chilli paste into the pan with your spices giving everything a good mix. Season with some Salt.

  6. Add the thigh chunks into this mix and stir it all well so everything gets coated evenly in the spices. Once the chicken is browned then add the spinach.

    *(Frozen Spinach is not only cheap but I prefer the consistency over baby leaf/loose spinach. It is important to drain the excess the water once you defrost it so the curry is thick and not watery).

  7. Stir the spinach in with everything in the pan and add the chopped tomatoes. Turn the heat down and let the curry do its thing. This curry will be done in about 30 mins. Add water if you feel it needs it or gets too try. Season to taste at the end.

Top tip:

Curry tastes better the next day

So I made mine the day before and enjoyed it the next evening. Letting the curry sit overnight deepens the flavour. Don't worry if you have leftovers- the curry will taste even better after a few more days!

Enjoy with some freshly chopped chillies ontop, crispy onions and fresh coriander ontop 💞😊

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Zosima Fulwell