“Saag” means green leafy vegetables in Nepali. In this case we are using Spinach.
Serves: 4
Ingredients
- 250gm of frozen spinach
- 2 tablespoon olive oil
- 1 teaspoons cumin seeds
- Few dried bay leaf
- 1 large brown onion, finely chopped
- 1 tablespoon garlic and ginger paste
- 2 teaspoons ground coriander
- 3 teaspoons chilli powder
- 1 teaspoon ground coriander
- Salt to taste
- 410g can chopped tomatoes
- 1/3 cup plain Greek-style yoghurt
- 500 gm chicken breast fillets cut into cubes
Method
- Heat oil in a large, heavy-based saucepan over medium-low heat.
- Add cumin and bay leaf and cook for 1 minute or until fragrant.
- Add onion and cook, stirring, for 5 to 6 minutes or until softened.
- Add chicken and cook for 10 minutes or until chicken is cooked through.
- Add garlic, ginger paste and chilli and cook for 1 minute.
- Add coriander, garam masala and salt; cook, stirring, for 1 minute
- Add tomato and stir occasionally until slightly thickened.
- Add spinach and stir and simmer for 2 minutes or until combined.
- Add yoghurt while slowly stirring the chicken and bring to a boil.
- Reduce heat to low for a few minutes and Chicken Saag is ready.
- Serve with rice or roti
Take care,
M from nepaliaustralian
XOXO
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