Chicken Palak (Saag)
Ingredients
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| 1 chicken breast | 1 tspn ground coriander |
| 1 tbspn oil | 1/8 tspn crushed dried red chillies |
| ½ tspn fennel seeds | 2 tbspn yogurt |
| 100 gm onion (prepared weight) | ¼ tspn salt |
| 1 tspn ginger | 90 - 100 gm spinach (palak) |
| ½ tspn garlic | ½ tspn methi (dried fenugreek leaves) |
| 3 tbspn chopped tomatoes | 1/8 tspn freshly ground black pepper |
| ¼ tspn turmeric | ¼ tspn garam masala |
Preparation
- Cut the chicken into 12 mm cubes.
- Crush the garlic.
- Grate the ginger.
- Mix the ginger and garlic with 1 tspn of oil to make a paste.
- Thinly slice the onion.
- If necessary, wash and drain the spinach.
- Chop the spinach.
Cooking
- Heat the oil in a wok over a medium heat and fry the fennel seeds for about 30 seconds.
- Add the onion and fry for 6 min.
- Add the ginger and garlic paste and fry for 1 min, stirring.
- Add the chopped tomatoes and cook, stirring for 4 min.
- Add the turmeric, ground coriander and crushed red chillies and cook, stirring, for 1 min.
- Add the chicken and cook, stirring for 2 min to seal.
- Remove from the heat and stir in the yogurt, return to the heat and cook for 1 - 2 min.
- Add 150 ml of warm water and salt and cook for 5 min, stirring regularly.
- Add the spinach and cook, stirring frequently, for 4 min.
- Stir in the methi, black pepper and garam masala and cook for 1 min.
Serving
- Serve with rice.
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