C46 Chicken Palak (Saag)

Ingredients

For 1	Continued...
1 tbspn oil	90 - 100 gm spinach
½ tspn fennel seeds	¼ tspn salt
¼ tspn turmeric	½ tspn methi (dried fenugreek leaves)
1 tspn ground coriander	¼ tspn freshly ground black pepper
¼ tspn chilli powder	¼ tspn garam masala
300 ml c46 curry base sauce	2 tbspn yogurt
1 portion c41 pre-cooked chicken

Preparation

If needed, wash and dry the spinach.
Chop the spinach.

Cooking 5½ min

Heat the oil in a suitable pan and fry the fennel seeds, stirring, for about 30 seconds.
Add the turmeric, ground coriander and chilli powder and cook, stirring, for 1 min adding c46 base sauce as needed to prevent drying and burning.
Add the c41 pre-cooked chicken, spinach, salt and 80 ml of c46 base sauce and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to maintain the desired sauce consistency.
Reduce the heat and stir in the methi, pepper, garam masala and yogurt and cook, stirring, for 1 min adding c46 base sauce as needed to maintain the desired sauce consistency.

Serving

Serve with rice and optionally garnished with freshly chopped coriander.

Notes

(1) Dilute the 300 ml of c46 base sauce with 200 ml of water and heat before use. If defrosted from frozen the base sauce can be warmed and briefly blended to reconstitute the colour and consistency.

The main ingredients

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