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.
Serve with rotis, naan or rice for the real deal, and a dollop of natural yoghurt if you prefer your curries cool. We’d love to hear how you get on with this one – tweet us at @olivemagazine !
Ingredients
- red chillies 2, seeded
- garlic 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
Method
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Step 1
Put 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.
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Step 3
Simmer for 25 minutes, season, then tip in the spinach and stir until wilted. Serve with rotis.
Nutritional Information
- Kcals 330
- Fat 3.8 g
- Saturates 0.6 g
- Carbs 27.9 g
- Fibre 6.2 g
- Protein 42.8 g
- Salt 0.6 g