.jpg)
Why recepie famous for?
Ahhh chicken saag… how we love you so. It’s such a classic curry dish and we promise that the homemade version is so much better than your usual Friday night takeaway. This is our ‘fakeaway’ recipe, packed with fresh red chillies, garlic, ginger, turmeric, cloves and spinach. It’s also one of our favourite ways to use up tinned tomatoes.
Ingredients
red chillies 2, seededgarlic 2 cloves
ginger 4cm piece, peeled
onion 1, chopped
oil
ground cumin 1 tsp of each
ground coriander 1 tsp of each
garam masala 1 tsp of each
turmeric ½ tsp
cloves 4
skinless chicken breast 4, cut into large dice
red split lentils 150g
chopped tomatoes 400g tin
spinach 260g
rotis 4 small, warmed to serve
Instructions
STEP 1Put the chillies, garlic, ginger and onion in a small blender and blend to a paste. Heat 1 tsp oil in a large pan and fry the paste for 2 minutes, until fragrant.
STEP 2
Add the spices and cook for another minute. Add the chicken pieces and coat in the spices. Cook for 5 minutes before adding the lentils and chopped tomatoes with along with 1½ tins of water.
STEP 3
Simmer for 25 minutes, season, then tip in the spinach and stir until wilted. Serve with rotis.
leave comments