Also known as Chicken Saag in Indian restaurants, my recipe for this classic is easy, delicious
and no doubt healthier than the restaurant version.
600g chicken breast or thigh fillets, cut into bite-sized pieces
2 tbsp Spice Fusion Kashmiri Rub
1 tbsp vegetable oil
1 tbsp butter or ghee
1 onion, thinly sliced
3 garlic cloves, crushed
5cm piece ginger, grated
4 Roma tomatoes, peeled and sliced lengthways
250g frozen spinach
Salt and pepper to taste
Sprinkle Kashmiri Rub over chicken pieces; mix well.
Cook spinach according to packet instructions, cool slightly and then puree in a blender or food processor.
Heat oil and butter in a heavy-based saucepan, add onion and sauté until golden brown.
Stir in garlic, ginger and the chicken, and cook until the chicken has changed colour.
Add the tomatoes, cover and simmer for 30 minutes.
Add spinach and season with salt and pepper, then heat through before serving.
Garnish with chopped coriander leaves.
