Saagwala – (chicken and spinach curry)
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Saagwala – (chicken and spinach curry)
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 900 gms skinless & boneless chicken thighs
- 800 gms spinach washed
- 3 Tbsp melted butter
- MARINADE: make in in advance – at least 4 hours but preferably overnight
- 2 tsp kashmiri chilli powder
- 1 tsp ground coriander
- 2 tsp dried fenugreek optional
- 2 tsp garam masala
- 1 tbsp freshly squeezed lemon juice
- 1 Tbsp mustard oil or neutral vegetable oil
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 1 tsp salt
- ½ cup full-fat yoghurt
Saag Wala curry sauce:
- 4 Tbsp vegetable oil sunflower or canola
- 2 onions peeled
- 4 - 5 large cloves of garlic
- 2 medium ripe tomatoes
- ½ - 1 green or red chilli finely chopped as hot as you would like
- 1 Tbs grated ginger
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 ½ tsp kashmiri chilli powder
- ½ tsp Turmeric
- 2 tsp garam masala
- 2 bay leaves
- 1 tsp salt + more to taste
- ¾ cup yoghurt or cream plus a little extra to serve.
Instructions
Make in advance:
- Cut the chicken thigh meat into half or thirds depending on their size and add to a bowl with all the marinade ingredients. Stir well to coat and ensure the marinade and spices are well mixed. Cover and refrigerate overnight.
- Remove the chicken in marinade at least an hour before roasting to bring it to room temperature.
- To make the spinach, blanch the washed leaves in a large pot of salted boiling water for 3 minutes. Drain in a colander and rinse under a cold tap. Once cool & drained, puree in a blender until smooth. There should be enough residual water in the spinach to get it to process. If not add a little water. This can also be made in advance.
- Preheat the oven to 200C. Line a baking tray with tin foil and spray with cooking spray. Place the chicken pieces spread out on the tray and roast for 30 minutes. Remove halfway (after 15 minutes) and drain off any liquid that may have been released in the pan. Turn the chicken pieces over and brush with the melted butter. Continue to roast for the remaining 15 minutes and until lightly golden. This chicken should still be very succulent. Season it well with salt when it is out of the oven.
- While the chicken is roasting make the sauce. It’s advisable to get all the spices measured out and ready. Blend the onion and garlic in a food processor until puréed but still holding some texture i.e. it should not be too smooth. Heat a large nonstick frying pan or skillet and add the vegetable oil. Once hot fry the onion & garlic mixture over high heat for about 8 – 10 minutes stirring regularly until starting to brown.
- Add the tomatoes to the same bowl of the food processor and puree until smooth.
- When the onions are browned, add the chopped chilli, grated ginger, coriander, cumin, chilli powder, turmeric and garam masala and cook with the onion mix for a minute or two until starting to smell fragrant. Add the pureed tomato and bay leaves and cook for about 5 – 6 minutes. You want to ensure the tomatoes are cooked.
- Add the pureed spinach to the pan and cook the sauce for a further 6 – 8 minutes. Adding additional salt as needed. Add the yoghurt and lemon juice after a few minutes.
- Add the roast chicken to the curry sauce and heat through. Check the seasoning (I found this curry needed quite a lot of salt).
- Serve with basmati rice and naan bread.
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