Now I know it’s not the best looking of all the curries but when I go to an indian restaurant, saag is the first thing I look for on the menu. Having an indian out is a rare treat for me, so this recipe is a great alternative to make yourself.It’s much healthier and also makes you feel like you’ve just bought a take out and not made it from scratch. This is also a great dish for having friends over – just throw a bowl of rice on the table, tear up some naan (Gluten Free if you can find them) and you’re set.
It is alot of ingredients and it does take a little time but believe me it is worth it. If you make lots of curries already, you should have a good few of the spices in your cupboards (hopefully). I buy all my spices in authentic indian spice stores – its much better value.
Also,I like to make curries ridiculously spicy but you can make this one as mild or hot as you like. Just omit the chopped chilli and chilli powder from the ingredients below.
To serve 4:
- 4 large chicken fillets diced (or lots of peppers,mushrooms and onions if you want a veggie version)
- 1 large onion chopped
- 1 thumb sized piece of ginger
- 1 large red chilli with seeds
- 1 medium bulb of garlic peeled – yes a whole bulb(about 6-8 cloves)
- 1 small carrot chopped
- 1 lb baby spinach ( it cooks down to nothing, so you need lots.)
- 1 tin chopped tomato
- 1 tin light coconut milk
- 2 tablespoons ground fenugreek
- 2 tablespoons garam masala
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 tablespoon ground cardamon
- 1 teaspoon cane sugar
- 1 teaspoon hot chilli powder
- 1 tablespoon madras curry powder
- pinch of salt and pepper
- 1/4 cup water
- Rice and gluten free naan to serve
- Chopped coriander to serve
- Juice of 1/2 lime
- Put the garlic, onion, carrot, ginger and chilli into a food processor,blend till paste-like and put aside.
- Boil the baby spinach in a large skillet with 1/4 cup of water till reduced half in size and blitz till smooth in a food processor.
- Fry the onion paste mixture in a large skillet in some coconut oil or olive oil, at a medium heat for 3-4mins.
- Add all the spices and fry for a further 3 minutes.
- Put the spice paste aside in a bowl for a few minutes and brown the chicken with some oil in the same skillet – no need to wash it out, the more flavour the better.
- After 5 minutes of frying the chicken on both sides, add the spice paste into the skillet.
- Now add the tin of tomato and tin of coconut milk.
- Add sugar and season with salt and pepper.
- Bring to the boil and then simmer for 15 minutes.
- Add the blended spinach.
- Simmer for 20 minutes,taste and add more garam masala or chilli powder depending on your taste.
- Let the curry sit, covered in tinfoil or a cover with no heat for 5 minutes to let all the spices infused more.
- At the very last minute stir in the juice of half lime.
- Serve and devour with rice and gf naan.
- If it’s too spicy for you just add more coconut milk or natural yogurt if you can have it.
- If you’ve made too much – it also freezes very well.
NB :This curry is even better reheated the next day.
It’s sunny and dry in Ireland today – Winning!