Easy Chicken Saagwala Recipe with Fresh Spinach
Chicken curry cut simmered in a bright blanched spinach gravy with garlic and ginger, finished with a little cream. Green, fresh and filling.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
6 steps. Read it through before you start.
- 01Get set
Take the chicken out of the fridge 15 minutes before cooking. Pat it dry with paper towels. Wash your hands, board and knife after handling raw chicken.
- 02Blanch the spinach
Drop the spinach into boiling water for 1 minute. Drain into cold water. Blend with the chillies and ginger.
- 03Start the gravy
Heat the oil. Add the cumin, then the onions. Fry until golden. Add the garlic and tomatoes and cook for 6 minutes.
- 04Add the chicken
Add the chicken, coriander powder and salt. Cook on high for 5 minutes.
- 05Add the spinach
Pour in the puree. Cover and simmer for 15 minutes. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 06Finish
Stir in the garam masala and cream. Serve with rice or roti.
Questions
How do I keep the spinach green?+
Blanch it for one minute and cool it in cold water before blending. Do not boil the gravy hard.
Can I use frozen spinach?+
Yes. Thaw and squeeze out the water, then blend.