Chicken Saag

Ingredients

• 22g spinach
• 1 tsp ginger
• 2 garlic cloves
• 1 green chilli
• 200ml water
• 2 tbsp vegetable oil
• 2 bay leaves
• ¼ tsp freshly ground black pepper
• 1 onion
• 4 tomatoes
• 2 tsp curry powder
• 1 tsp salt
• 1 tsp chilli powder
• 2 tbsp low fat natural yoghurt
• 8 chicken thighs, meat only

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.