Chicken Saag Karai
Posted on in Asian, Asian, Poultry & Game, RecipesI learned this dish from Titu at Sathi’s restraurant in Hexham on a morning spent in his kitchen. The version I have made here has a couple of tweaks purely out of personal preference. If you’re not a fan of spinach then by all means just miss it out. This recipe will serve 3-4 people.
You will need:
3 Large Chicken Breasts
1/2 Large Onion (Thinly sliced)
3 Large Garlic Cloves
2 Hands Full of Chopped Spinach
1 Inch Grated Ginger
1 tbs Chopped Coriander Stalks
3 Medium Tomatoes (Cut in to chunks)
1/2 tsp Black Mustard Seeds
1/2 tsp Whole Cumin
5 Curry Leaves
Fresh Coriander Leaves
2 Green Chillies
1 tsp Garam Masala
1 tsp Tumeric
1/2 tsp Chilli Powder
1 tsp Coriander
1/2 tsp Ground Cumin
1 Heaped tbs Coconut Cream
1 Heaped tsp Tomato Puree
1/2 Pint Water
1 tbs Cornflour (let down with a little water)
Salt and Pepper
- Heat a frying pan on a medium heat with a little oil then add the mustard seeds, cumin seeds and curry leaves. Fry off for about a minute before adding the onions. Let the onions soften before you add the ginger, garlic, coriander stalks and chilli.
- Once the rawness has cooked off the garlic and ginger add in your spices and give it a good stir. Add the tomato puree and stir before adding your tomatoes and about 1/4 pint of water. Allow to cook for 15 minutes until the tomatoes are breaking up before adding your chicken cut in to bite sized pieces.
- When the chicken is just about cooked you can add in the spinach, coconut cream and remaining water. Continue to cook for another 5 minutes then season well with salt and pepper to taste. The sauce will be a little thin at the moment so slowly add the cornflour and keep stirring until it starts to thicken. Finally finish with a little fresh coriander and then serve with some basmati rice.
Enjoy!