Chicken SaagWala

Saagwala (the most unattractive curry to photograph!)

Oil (e.g. soy, canola) 3-4 tablespoons

2 Onions, sliced

1 Tbsp ground cumin 

1-2 Tsp Ground chilli 

 ¼ tsp Ground cloves

½ tsp Ground turmeric

3 Garlic cloves, minced

2 inches Ginger, grated

300g Spinach leaves, chopped

1 large green Chilli, chopped

1 x 400g can crushed Tomatoes

800g Chicken Thighs skinless and boneless, cut into large chunks

Juice of 1 Lemon

2 Tbsp cream or coconut cream  (optional)

Brown sugar - to taste (helps with the bitterness of the spinach)

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1. Heat oil in a large frying pan, fry onions until golden, about 5 minutes. Add spices, garlic and ginger and fry a further 2 minutes.

2. Wilt fresh spinach by blanching in boiling water or steaming in the microwave. Squeeze out excess water and puree spinach with green chilli, tomatoes, cooked onions and spices.

3. Season chicken with salt. Heat a little more oil in the same pan and fry chicken pieces until lightly browned.

4. Add spinach puree to chicken and simmer on medium heat until chicken is cooked through about 15-20 minutes. Season with lemon juice and salt and pepper to taste.