Recipe

Saag Chicken Stew

Saag Chicken Stew

Photo by Kitchen Butterfly

  • This recipe was entered in the contest for Your Best Spinach Recipe
    This recipe was entered in the contest for Your Best Dirt Cheap Dinner
    This recipe was entered in the contest for Your Best Chili Pepper Recipe
  • Chef

    Kitchen Butterfly's Notes: Dinner in a hurry. No time to stop and think. All that sat in my head was coconut rice with something hot, something with chilies. And so Saag chicken stew was born, inspired by a Mutton version...

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Serves 4

  1. Put oil and butter in a large pan on low – medium heat. Once melted, add onions, ginger, garlic, turmeric, cardamom and cinnamon. Stir and let them simmer gently till their aroma starts to surround you

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  2. Add chopped chicken and potatoes. Let cook for a few minutes then add yoghurt and stir well to combine.

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  3. Add the tomatoes, water, spinach and cilantro (fresh or frozen). Stir well and salt.

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  4. Add chilies, to taste. Stir well and simmer covered for 1/2 an hour, checking and stirring regularly.

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  5. When it was ready, crush some (not all) of the potatoes so you end up with a nice thick sauce.

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  6. Perfect with Coconut rice, Banana-yoghurt dip (Banana mashed with yoghurt) and Masala chai. Tastes even better the morning after....

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