Wednesday, 21 September 2011

Chicken saag

2tbsp oil
2 onions,peeled and sliced
4 garlic cloves,peeled and crushed
5cm root ginger,peeled and chopped
2 green chillies,deseeded and chopped
1tbsp ground coriander
1/4tsp turmeric
450g chicken breast,diced
10 tomatoes,diced
150g natural yoghurt
120g fresh spinach leaves
1tsp garam masala
To Serve:
basmati rice,fresh coriander

Heat oil in large pan add onions,garlic,ginger,chillis,coriander and turmeric.Fry for 2 min then had chicken.Cook until chicken is sealed and takes on a little colour then add tomatoes.Cover and cook for 20 min.Turn off heat and stir in yoghurt,spinach and garam masala.Stir well,cover and allow to stand for 5 min.Stir againthe spinach will have wilted.Serve with rice and chopped coriander.

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