Chicken saag, Cooked with some Kashmiri chillies.
2 large onions sliced
2 chopped tomatoes
1 tsp chopped garlic
1 tbsp garlic & ginger paste or frozen cube
500g diced chicken
As much spinach as you like.
1 shatkhora wedge (optional)
Freshly chopped coriander (optional)
2tsp ground coriander
1tsp chilli powder (if you want it a bit hotter)
2 tsp garam masala
A stick of cinnamon
4 cardamom pods
2 dried Kashmiri chilli
Heat some oil and gently cook the whole spices.
Lightly fry the sliced onion until soft and transclucent. It will start turning to a light brown colour.
Add all the spices with a splash of water and stir. Then cover on a low heat until the onions absorb and release the oil.
Add the tomatoes and stir.
Add chicken and mix it through, then cover and cook on a medium heat for 10 mins.
Give it another stir and turn the heat down a notch.
Add water until the mixture is just about covered. Put the lid back on and simmer slowly for 30 mins or until chicken is cooked through.
Add the spinach and stir through.
Continue to cook until wilted. Doesn’t take long.
Add the coriander
Squeeze some lemon into it and add salt to taste.
Serve with rice or bread and a couple of lemon wedges.