Chicken Saag
June 23, 2022
Ingredients
- 6 chicken thigh
- 25 gm butter or ghee
- 2 tablespoon goan to bombay
- 1 onion
- 1 teaspoon garlic
- 2 tablespoon tandoori paste
- 500 ml chicken stock
- 500 gm frozen spinach
- 1 tin coconut cream
- 1 teaspoon lemon juice
- 1 teaspoon whatevz mum or man grind
Directions
- Slice chicken thigh, and marinate in the goan to bombay seasoning.
- Dice onion and cook off in a large casserole dish, add the garlic, and tandoori paste and stir well. Add the spinach , and the chicken stock. Stir well, and simmer for around 5 minutes.
- Add coconut cream
- Blend well with a stick blender till very smooth sauce has formed.
- Sear off the chicken in batches in the remainder of the ghee.
- Add to the spinach sauce. Season well with salt of choice and stir.
- Either simmer for 40 minutes on a medium heat till chicken is tender and sauce flavor well developed, or pop the whole casserole dish with a lid on, in the oven at 180 for 40 minutes.
- Stir well and serve with rice and naan.
Ashleigh Jillings says
This is one of the best things I’ve ever made. 5 stars for SURE
Alana Laisene says
My daughter absolutely devoured this!! It's so so yum! Will definitely become a regular for us.
claire oleary says
Makes a lot of sauce so can easily double the chicken, this time I also added 2 red chillis (like the lamb version), i just used whole frozen red chillis at the onion stage and then it got blended. It was really good with the chillis and not too spicy
Stacey Cockfield says
Yummmmm this was soo good. Added a green chilli that I had already, which made good flavour without the heat. Will absolutely make this again.
trinaaroberts@gmail.com says
This is really good!