Chicken Saagwala with Raita Recipe

4      Reviews by:    Mattie Johnson   Chicken Saagwala Recipe uses oil, onion, cumin, chili, cloves, turmeric, garlic, ginger, spinach, tomatoes, coconut cream and boneless skinless chicken thighs in creating the delicious Indian chicken recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Indian    Servings:8 Nutrition facts:236 calories11.4 grams fat Print Preview Rate This Recipe Prep Time:   20 Minutes Cook Time:   20 Minutes Total Time:   40 Minutes

INGREDIENTS

• 3-4 tablespoons vegetable oil
• 2 onions sliced
• 1 tablespoon ground cumin
• 1-2 teaspoons ground chili
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground turmeric
• 3 cloves garlic minced
• 2 inches ginger, grated
• 10 oz spinach leaves chopped
• 1 large green chili chopped
• 1 can 14.5oz crushed tomatoes canned
• 28 oz chicken thighs skinless and boneless, cut into large chunks
• 1 lemon juiced
• 2 tablespoons cream or coconut cream, optional
• For Raita:
• 3 tomatoes, chopped
• 1/2 large cucumber, chopped and seeds removed
• 1/2 red onion, finely chopped
• 1 cup mint leaves, chopped
• 1 cup unsweet yogurt

DIRECTIONS

• Heat oil in a large fry pan, fry onions until golden, about 5 minutes. Add spices, garlic and ginger and fry a further 2 minutes. Wilt fresh spinach by blanching in boiling water or steaming in microwave. Squeeze out excess water and puree spinach with green chili, tomatoes, cooked onions and spices.
• Season chicken with salt. Heat a little more oil in the same pan and fry chicken pieces until lightly browned.
• Add spinach puree to chicken and simmer on medium heat until chicken is cooked through, about 15-20 minutes. Season with lemon juice and salt and pepper to taste. Just before serving, drizzle cream over curry. Serve curry with naan bread and raita.
• Raita: mix 3 chopped tomatoes with 1/2 chopped telegraph cucumber (seeds removed), 1/2 small finely chopped red onion, a handful of chopped mint leaves, and 1 cup natural unsweetened yogurt.

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