Easy chicken saag

1. 1

   Heat 1 tablespoon of the oil in large non-stick saucepan over a medium heat. Add the onion, ginger and garlic, cover with a lid and fry for 8-10 minutes or until softened, stirring occasionally.

2. 2

   Remove the lid, increase the heat a little and cook for 2-3 minutes more, or until the onions are lightly browned. Stir in the curry powder and chilli flakes (if using) and fry for 1 minute, stirring constantly.

3. 3

   Add the spinach, a handful at a time, and sprinkle with the salt. Pour over 150ml/¼ pint cold water and cook for 5 minutes, stirring regularly. Remove from the heat and blitz with a stick-blender until almost smooth. Set aside.

4. 4

   Heat the remaining half tablespoon of oil in a large non-stick frying pan. Season the chicken with a little salt and freshly ground black pepper and fry for 5-6 minutes over a medium-high heat, turning regularly until lightly browned in places.

5. 5

   Pour the spinach sauce into the pan and bring to a simmer. Cook for 3-4 minutes, or until the chicken is cooked through, adding an extra splash of water if needed.

6. 6

   Season with a little lemon juice and extra salt and pepper, to taste. Serve.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.