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Chicken Saag

Chef consultant to a variety of food providers across the north of England, Stephanie Moon cooked at last year’s World Curry Festival.

Ingredients

  • 2 tbsp sunflower oil
  • 2 onions, peeled and sliced
  • 4 garlic cloves, peeled and crushed
  • 5cm root ginger, peeled and chopped
  • 2 green chillies, deseeded and chopped
  • 1 tbsp ground coriander
  • ½ tsp turmeric
  • 450g chicken breast, diced
  • 10 tomatoes, diced
  • 150g natural yogurt
  • 120g fresh spinach leaves
  • 1 tsp garam masala

    To serve
  • basmati rice, cooked
  • handful fresh coriander

Method

  1. Heat the oil in a large pan and add the onion, garlic, ginger, chillies, coriander and turmeric. Fry for 2 minutes then add the chicken pieces.
  2. Cook until the chicken is sealed and takes on a little colour, then add the tomatoes. Cover and cook for 20 minutes.
  3. Turn off the heat and stir in the yogurt,spinach and garam masala. Stir well, cover and allow to stand for 5 minutes. Stir again – the spinach will have wilted by now.
  4. Serve the curry with freshly cooked basmati rice and fresh coriander.

Goes well with...

Hilltop Tradition Czerszegi Fuszeres

Hilltop Tradition Czerszegi Fuszeres

"Soft floral aromas & fresh lemon, grapefruit & lychee fruit on the palate"

Perfect with..."Excellent with spicy food, but also goes with white meat, ham & salads"

Grape:
Czerszegi Fuszeres
Country:
Hungary
Price:
Under £5
Winner 2011 'What Food What Wine' Award - (Matched with Chicken Tikka Masala)
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4 Serves 4 people
20 Preparation time of 20 mins
30 Cooktime for 30 mins
335
Calories
17%
4.1g
Sugar
4.6%
18.7g
Fat
27%
4.8g
Saturate
24%
1.5g
Salt
25%
of your Guideline Daily Amount (GDA)

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