Chicken Sag

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Treat this curry like a stir fry, to keep chicken moist & not to dry out. 

Serves 2

Ingredients

2tsp rapeseed oil 

1 onion, (200gm) finally chopped 

10g ginger, peeled & grated 

2 large garlic cloves, grated 

Half tsp Cumin seeds 

1tsp ground coriander 

2tsp Garam masala 

Half tsp Ground turmeric 

2skinless chicken breasts, (300g), cut into pieces. 

2 tomatoes, chopped 

1tbsp tomato purée 

160g baby spinach, chopped 

2tbsp bio yoghurt 

Method

Heat the oil in a large pan over a low, medium heat & tip in the onion, ginger & garlic.  

Cover & cook for 5 minutes until starting to brown. 

Stir well  & add the spices & continue to cook, briefly until toasted & fragrant.

Tip in the chicken & stir fry for a few minutes. Add the chopped tomatoes, tomato purée & spinach.

Cook, stirring for 5 minutes, until the spinach is wilted. 

At this stage you can remove  the curry from the heat, cool completely & freeze up to 3 months.   

Stir in the yoghurt , then re-heat for 1 minute