Cherry & Dennis Helper Habitat
Indian Chicken Saag (Spinach Chicken Curry)
印度菠菜雞肉咖喱
Recipe overview
Blended spinach joins fully cooked chicken in an onion, tomato and spice base to make a thick green curry.
01
Ingredients
Main ingredients
- about 600 g Boneless chicken
- about 400 g Fresh spinach
- 1 Onion
- 2 Tomatoes
- about 1 tsp, minced Ginger
- 2 cloves, minced Garlic
- about 100 ml Water
- a little, to serve Coriander leaves
Curry spices
- 1 tsp Cumin seeds
- ½ tsp Turmeric powder
- ¼ tsp Red chili powder
- 1 tsp Garam masala
- about ½ tsp Salt
Oil for sautéing
- 2 tbsp Neutral cooking oil
02
Tools
- Separate vegetable and raw-chicken boards
- Knife
- Large pot
- Colander
- Blender
- Wide lidded pan
- Spatula
- Food thermometer
03
Steps
Step 1
Wash spinach
Wash spinach thoroughly under clean water to remove grit.
Step 2
Blanch spinach
Bring a large pot of water to a boil. Blanch spinach for 1 to 2 minutes until wilted.
Step 3
Drain and cool
Transfer spinach to a colander, cool briefly with a little cold water and drain.
Step 4
Blend spinach
Blend drained spinach into a thick puree.
Step 5
Cut chicken
Cut chicken into similar-size chunks on its dedicated raw-chicken board; wash hands and clean tools afterwards.
Step 6
Chop vegetables
On a clean vegetable board, dice onion and tomatoes, and mince ginger and garlic.
Step 7
Toast cumin
Heat oil in a wide pan over medium heat and toast cumin seeds about 30 seconds.
Step 8
Sauté onion and aromatics
Add onion, ginger and garlic; sauté until onion softens.
Step 9
Cook tomato and spices
Add tomatoes, turmeric, chili powder, garam masala and salt; cook until tomatoes soften.
Step 10
Add raw chicken
Add chicken chunks and stir until their outsides change colour and are coated in spices.
Step 11
Add water and cook chicken
Add about 100 ml water, cover and simmer over medium-low heat about 12 to 15 minutes. Use a clean thermometer to confirm the largest chicken piece reaches at least 75°C at its centre; cook longer if needed.
Step 12
Add spinach and finish
Stir in spinach puree and cook another 2 to 3 minutes until hot throughout. Chop coriander, sprinkle over and serve with clean utensils.
Common mistakes
- Adding spinach before chicken is cooked makes its centre hard to measure; overcooking spinach dulls its colour.
Tips
Cool blanched spinach briefly before blending and watch steam. Add a little water if curry is too thick.
