Chicken Sagwala Curry Recipe - Serves 6

Chicken Sagwala Curry Recipe

391 calories each serving (589 calories if eating with rice)

Taste Rating = 7     Heat Rating = Mild



Ingredients

250g (8 oz) chopped spinach
1kg (2 lb) skinless and boneless chicken breast
8 tablespoons (120ml) oil
2.5cm (1 inch) piece of fresh ginger root, peeled and grated
3 cloves garlic, peeled and crushed
2 large onions, peeled and finely chopped
2 large tomatoes, finely chopped
1/2 teaspoon (2.5ml) salt (optional)
1/2 teaspoon (2.5ml) cayenne pepper
1 teaspoon (5ml) coriander powder
1/2 teaspoon (2.5ml) turmeric
2 cloves
2 green cardamom pods
1 teaspoon (5ml) garam masala


Method

Put the spinach into a saucepan, add a litre (35 fl oz) of water and bring to the boil - remove from heat as soon as the water boils and drain - allow the spinach to cool - puree the spinach in a food processor when it is cool
Cut the chicken into small bite-sized pieces
Heat 4 tablespoons (60ml) of oil in a large frying pan over a medium to high heat
Fry the chicken for 5 minutes, turning often so that the chicken is sealed
Remove the chicken from the frying pan and set aside
Add the other 4 tablespoons (60ml) of oil to a clean frying pan over a medium heat
When the oil is ready, add the ginger, garlic and onions and fry until the onions start to turn brown in colour (about 16 minutes), stirring and turning often
Add the tomatoes, salt (optional), cayenne pepper, coriander powder, turmeric, cloves and cardamom pods and mix well
Add a cup of boiling water, mix well, bring to a simmer, cover and simmer for 10 minutes, stirring every few minutes (add more water if the curry gets too dry)
Add the chicken, mix well, bring back to a simmer, cover and simmer for 10 minutes until the chicken is cooked, stirring every few minutes (add more water if the curry gets too dry)
Add the spinach and garam masala and mix well
Cover and simmer for 5 minutes, stirring a couple of times (add more water if the curry becomes too dry)
Remove from heat
Serve on rice

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Recipe submitted by Myra Cairns on 1 March 2007