Chicken Saag 55 minutes
Ingredients:
- 500 gms chicken pieces, skinned
- 2 cloves garlic, minced
- 2 large onions, minced
- 2 large tomatoes, crushed
- 1-inch piece ginger, grated
- 4 tbsp milk
- 4 bunches spinach, washed and chopped
- 2 tbsp butter
- 1/2 Tablespoon cayenne pepper
- 1 Tablespoon coriander powder
- 1/2 Tablespoon turmeric
- 2 large cardamom pods
- 2 cloves
- 5 tbsp vegetable oil
- 1 tablespoon garam masala
- Salt to taste
Method
- Fry the chicken lightly in 2 tablespoon of oil for 3-4 minutes until lightly browned and set aside.
- Put the spinach into a deep pan; add 1/4 cup water. Bring to boil and remove from heat. When cool, grind in blender and set aside.
- Heat the remaining oil and add ginger, garlic, and onions; sauté until lightly brown. Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves, and cardamom.
- Sprinkle with one-tablespoon water. Cook for 10 minutes over low heat. Add chicken and milk. Simmer until the chicken is tender.
- Add spinach and garam masala. Cook until spinach starts sticking to pan. Remove from heat. Add butter to chicken saag and cover until ready to serve
Prawns – Special 30 minutes
Ingredients:
- 4 oz large fresh peeled prawns
- 2 tablespoons coriander seeds
- 1 /2 tablespoon cumin seeds
- 1 tablespoon paprika
- 1/2 teaspoon groundturmeric
- 1/2 teaspoon cayenne pepper
- 4 cloves of garlic, peeled and crushed
- 2 oz passata
- 4 Tablespoons of natural yoghurt
- 1 piece of ginger (1 inch, grated)
- 1 tablespoon tomato purée
- 1 Lemon
- Salt to taste
- 4 table spoon of Sunflower oil
Method
- Grind the coriander and cumin seeds fine
- Add some oil
- Roast them in a large frying pan adding one by one the other spices
- Now add the grated ginger and the crushed garlic stir in the yoghurt, tomato purée and salt simmer slowly for 10 minutes until sauce reduces
- Add the prawns and simmer stirring from time to time until prawns change to pink squeeze lemon juice over the curry
- Serve with long grain rice mixed with wild rice, warm naan