Chicken Saag

Ingredients (serves 4)

• 1 1/2 tablespoons vegetable oil
• 1 medium brown onion, chopped
• 1 garlic clove, finely chopped
• 2cm piece fresh ginger, peeled, finely chopped
• 1 teaspoon paprika
• 1 teaspoon ground turmeric
• 150g baby spinach
• 1 cup chicken stock
• 500g chicken thigh fillets, trimmed, cut into 3cm pieces
• 1/2 cup plain yoghurt
• Steamed basmati rice and chapati bread, to serve

Method

1. Heat 2 teaspoons oil in a large frying pan over medium heat. Cook onion, stirring, for 3 minutes or until softened. Add garlic, ginger, paprika and turmeric. Cook, stirring, for 1 minute or until fragrant. Add spinach and stock. Cook for 5 minutes or until spinach has wilted. Set aside for 10 minutes or until cooled slightly. Process until almost smooth.
2. Heat remaining oil in pan over medium-high heat. Cook chicken, in batches, for 3 to 4 minutes or until golden and just cooked through. Reduce heat to medium-low.
3. Add spinach mixture to pan. Season with salt. Cook, stirring occasionally, for 5 minutes or until simmering. Remove from heat. Stir in yoghurt. Serve with rice and bread.

Notes

• 
  Chapati is an Indian-style flatbread available from the supermarket.

Ingredients (serves 8)

• 2 bunches English spinach, trimmed, washed
• 1 tablespoon grapeseed oil
• 20g butter
• 1 1/2 teaspoons cumin seeds
• 1 dried bay leaf
• 1 large brown onion, finely chopped
• 3 garlic cloves, crushed
• 3cm piece fresh ginger, peeled, grated
• 1 long green chilli, finely chopped
• 2 teaspoons ground coriander
• 3 teaspoons garam masala
• 2 teaspoons sea salt
• 410g can chopped tomatoes
• 1/2 teaspoon caster sugar
• 1/3 cup plain Greek-style yoghurt
• 8 (900g) chicken thigh fillets, trimmed

Method

1. Bring a large saucepan of water to the boil over high heat. Cook spinach for 1 to 2 minutes or until just tender. Drain, reserving 1/4 cup liquid. Refresh under cold water. Drain. Squeeze excess liquid from spinach. Process or blend to form a paste.
2. Heat oil and butter in a large, heavy-based saucepan over medium-low heat. Add cumin and bay leaf. Cook, stirring, for 1 minute or until fragrant. Add onion. Cook, stirring, for 5 to 6 minutes or until softened. Add garlic, ginger and chilli. Cook, stirring, for 1 minute or until fragrant. Add coriander, garam masala and salt. Cook, stirring, for 1 minute or until fragrant. Add tomato and sugar. Stir to combine. Cook, stirring occasionally, for 5 minutes or until slightly thickened.
3. Add spinach and reserved liquid. Simmer, stirring, for 2 minutes or until combined. Add yoghurt, 1 tablespoon at a time. Add chicken. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 20 to 25 minutes or until chicken is cooked through. Serve.