CHICKEN SAAGWALA RECIPE- SPINACH CHICKEN – PHASE 2Jess Arroyo
4 cardamom pods
1 bay leaf
2 star anise
800g brown onion chopped
3 cloves garlic chopped
½ teaspoon ginger finely chopped
1kg chicken cut into large chunks
50g tomato paste
450g crushed/tinned tomatoes
1 teaspoon garam masala
1 ½ teaspoons coriander powder
1 ½ teaspoons cumin powder
½ teaspoon chilli powder
½ teaspoon paprika
salt to taste
100g fresh spinach
½ teaspoon cumin seeds
2 cloves chopped garlic cloves
½ teaspoon dried fenugreek leaves (finely chopped)
4 tablespoons cream/milk
1/4 cup water
In a large non stick pan – add the whole spices (cinnamon stick, cardamom pods, bay leaf and star anise) and fry until these spices begin to crack and release an aroma.
Add the onion to the pan and cook until soft and golden brown.
Add the finely chopped garlic and ginger and cook for another five minutes.
Add the tomato paste and tomatoes, garam masala, coriander powder, cumin powder, chilli powder, paprika, salt, chicken pieces and water and stir well. Cook for 15-20 minutes or until chicken is cooked, then remove from heat.
In a separate pot, over a medium heat add the spinach, cumin seed, garlic cloves and fenugreek leaves and cook for five to seven minutes. Remove from heat.
Place the spinach mixture in a blender and blend until a smooth consistency.
Add the spinach and the cream/milk to the curry and stir through.
Return to the heat for up to 5 mins till hot.
Serve with lettuce cups or over shredded cabbage!
By Helen Wu