Easy Chicken Saag

Ingredients for  4  Servings

• 1½ tbsp

  Sunflower or vegetable oil
• 1

  Large onion, finely chopped
• 25g

  Piece fresh root ginger, peeled and finely chopped
• 3

  Garlic cloves, finely chopped
• 2 heaped tsp

  Medium curry powder
• ¼ tsp

  Dried chilli flakes (optional)
• 250g

  Young spinach leaves
• ½ tsp

  Fine sea salt
• 3-4

  Boneless, skinless chicken breasts (around 500g), cut into roughly 2.5cm chunks
• 2-3 tsp

  Fresh lemon juice
• -

  Salt and freshly ground black pepper

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  10 to 30 minutes

Method

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. 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. Add the spinach, a handful at a time, and sprinkle with the salt. Pour over 150ml 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. 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. 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. Season with a little lemon juice and extra salt and pepper, to taste. Serve.