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Chicken Saag

By WLR's Food Information Executive, Laurence Beeken

Prep time 10 mins | serves 4 | 363 calories per serving

Ingredients

  • 225g Spinach, Raw, Average
  • 1 Tsp/2g Ginger, Root, Raw, Pared, Average
  • 2 Cloves/6g Garlic, Raw, Average
  • 1 Med/13g Peppers, Chilli, Green, Raw, Unprepared, Average
  • 1 Glass/200ml Water, Mineral Or Tap
  • 2 Tbsps/30ml Oil, Vegetable, Average
  • 2 Leafs/1.8g Bay Leaves, Dried, Average
  • ¼ Tsp/0.5g Pepper, Black, Freshly Ground, Average
  • 1 Med/180g Onions, Raw, Average
  • 4 Med (-in)s/492g Tomatoes, Fresh, Raw, Average
  • 2 Tsps/4g Curry Powder, Average
  • 1 Tsp/5g Salt, Table, Average
  • 1 Tsp/4g Chilli Powder, Average
  • 3 Tbsps/45g Yoghurt, Natural, Low Fat, Average
  • 8 Thighs/720g Chicken, Thigh, Meat Only, Raw, Average

Method

  1. Cook the spinach in a tightly lidded pan for about 5 minutes until done.
  2. Place the ginger, spinach, garlic, chilli and 2fl oz (50ml) of water into a processor and process until a puree is formed.
  3. Heat the oil and add the bay leaves and peppercorns and fry for approx 2 minutes, then add the onion and fry over a low heat until soft.
  4. Add the chopped tomatoes and simmer for 5 minutes, before adding the curry powder, salt and chilli powder. Stir well and cook for a further 2 minutes.
  5. Add the puree and remaining water and simmer for 5 minutes.
  6. Stir in the yoghurt, 1 tbsp at a time, and simmer for 5 minutes.
  7. Add the chicken thighs to the mixture, cover the pan and simmer for 25-30 minutes.

Serve with plain boiled rice.

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