Chicken Saagwala Spinach Curry

Chicken Saagwala Curry

The ultimate chicken and spinach curry. Beautifully spiced and easy to cook in no time at all. The flavours are rich, layered and utterly delicious. Adding the fish sauce improves the depth to the seasoning. We make enough for two nights, brilliant for a quick mid-week reheat, round two is the best as it definitely improves overnight.

Method 

For Saagwala Spinach Curry

  1. Peel and roughly chop the onion and garlic and blend with 1 tablespoon of water to create a smooth paste.

  2. Heat your pan and add half of the ghee or butter oil mix, add the onions and garlic and cook on a medium heat for 10 minutes until golden brown

  3. Add in the ground coriander, Kashmiri chilli powder, turmeric, sumac and garam masala and stir for 30 seconds.

  4. Pour in the canned tomatoes and 250ml of water and cook for 5 minutes over a medium heat.

  5. Dice the chicken into bite size pieces and add it to the pan, season with salt and pepper, stir, add a lid, and cook for 20 minutes over a medium heat.

  6. Have a taste and adjust your seasoning if necessary, we add 2 Tsp Red Boat Fish Sauce at this stage as it just adds so much depth.

  7. Remove the lid and add the spinach, return the lid and cook until the spinach has wilted, this will take 3-4 minutes.

  8. Peel and grate the ginger.

  9. When the spinach has wilted, remove the lid, add the remaining ghee and freshly grated ginger, and crush in the dried fenugreek leaves, then, stir and cook for 5 more minutes or until the curry thickens.

For the Mango Yoghurt

  1. Just mix the chutney and yoghurt together. Simple!

To finish

  1. Spread the rice around the plate, make a hole in middle, add the curry and sprinkle with fresh coriander. Serve with the mango yoghurt on the side.

For the curry
Skinless Chicken Thighs (we use 2 per person)

1 Medium Red Onion

3  Cloves of Garlic

1 Tbsp Nile Coriander (ground)

1 Tbsp Kashmiri Chili Powder 

1⁄2 Tsp New Harvest Turmeric

1⁄2 Tsp Cured Sumac

1 Tsp Garam Masala (you can make your own here)

1 Can chopped Tomatoes

1⁄2 BoTree Kampot Fleur de Sel

1⁄2 Tsp Red Kampot Pepper

1 Bag Baby Spinach

A Thumb Sized Piece of fresh Ginger

1 Tbsp Red Boat Fish Sauce (Optional)

1 Tbsp Fenugreek

3 Tbsp Ghee or 50:50 butter and oil

1 Tbsp chopped coriander


For the mango yoghurt
1 Tbs Mango Chutney

3 Tbsp Greek yoghurt

BoTree PR team