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Chicken Saag

Author Cherie

Ingredients

  • 6 chicken thigh
  • 25 gm butter or ghee
  • 2 tbsp goan to bombay
  • 1 onion
  • 1 tsp garlic
  • 2 tbsp tandoori paste
  • 500 ml chicken stock
  • 500 gm frozen spinach
  • 1 tin coconut cream
  • 1 tsp lemon juice
  • 1 tsp whatevz mum or man grind

Instructions

  1. Slice chicken thigh, and marinate in the goan to bombay seasoning.
  2. 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.
  3. Add coconut cream
  4. Blend well with a stick blender till very smooth sauce has formed.
  5. Sear off the chicken in batches in the remainder of the ghee.
  6. Add to the spinach sauce. Season well with salt of choice and stir.

  7. 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.

  8. Stir well and serve with rice and naan.