Saag Chicken Curry

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This is one of the most requested recipes in recent months and I am finally sharing the most delicious recipe of this saag chicken curry that hopefully you will all love and enjoy! It’s creamy and wholesome with deep flavours of the saag and also the chicken just falls apart as its cooked to perfection. Enjoy this with some rice or some chapatis or naan.
Serves 4 people.

250 spinach leaves, rinsed
200g cavolo nero, rinsed and roughly chopped
1 brown onion, roughly chopped
oil of choice
1 tsp cumin seeds
3-4 cardamom pods
2 bay leaves
1 cinnamon stick
2 medium tomatoes, roughly chopped
2 garlic cloves, grated
1″ fresh ginger, grated
8 boneless and skinless chicken thighs, chopped into small pieces
1 tsp salt
1 tsp chilli powder
1 tsp turmeric powder
1 tsp garam masala
2 tbsp dried fenugreek leaves
4 tbsp natural yoghurt
3 dried red chillies

– Place the spinach and cavolo nero in a large deep pan. Cover and cook on low heat for 5 minutes.

– Transfer the greens to a blender and 2 cubes of ice to retain the colour. Blitz to a purée.

– Heat 2-3 tbsp oil to the same pan. Add the cumin seeds, cardamom pods, bay leaves, and cinnamon. Let them sizzle for 1 minute.

– Add the onion and cook for 10 minutes until golden.

– Add the garlic and ginger, and cook for 2 minutes.

– Add the tomatoes. Stir through, cover, and cook on low heat for 5 minutes.

– Add the salt, chilli powder, turmeric, garam masala, and fenugreek leaves. Mix well.

– Add the chicken and stir through. Turn the heat to low, add the yoghurt, and mix well.

– Add the purée and mix well. Cover and cook on low heat for 20-25 minutes.

– Transfer to a serving bowl.

– Add 2 tbsp of ghee to a small pan. Once it’s hot, add the chillies and heat for 2 minutes. Pour this on top of the curry.

Time to tuck in!