Quick And Easy Chicken Saag Recipe

Make low-fat chicken saag. This flavorful dish contains three of your 5-a-day and may be frozen for busy days.

– 2 tsp rapeseed oil – 1 onion (200g), finely chopped – 10g ginger, peeled and finely chopped – 2 large garlic cloves, finely chopped – ½ tsp cumin seeds – 1 tsp ground coriander – 2 tsp garam masala – ½ tsp ground turmeric – 2 skinless chicken breast fillets (300g), trimmed of any fat and cut into piece – 2 tomatoes, chopped – 1 tbsp tomato purée – 160g baby spinach, chopped – 3 tbsp bio yogurt For the rice – 120g brown basmati rice – ¼ tsp ground turmeric – 3 cardamom pods, crushed and seeds removed

INGREDIENTS

In a pan, combine rice, turmeric, and cardamom seeds with a teaspoon of salt and enough water to cover. Simmer 20 minutes with the cover on. Turn off heat and set aside.

INSTRUCTIONS

STEP 1

At the same time, put the onion, ginger, and garlic in a big pan and heat the oil over low to medium heat. 

STEP 2

Put the lid on and cook for 5 minutes, or until the food starts to brown. Add the spices and stir them in well. Cook for a short time until the spices are toasted and smell good.

STEP 3

Put the chicken in and stir-fry for a spell. Put in the spinach, tomato purée, and chopped tomatoes. When the spinach starts to wilt, stir it around and cook for 5 minutes. 

STEP 4

Taking the curry off the heat now lets it cool down fully. You can then freeze it for up to three months. Allow to fully defrost before heating. 

STEP 5

Add the yogurt and stir it in. Then heat it thru for one minute. If you need to, drain the rice and serve it with the chicken.

STEP 6

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