Chicken Saag
Just like from my favourite indian takeaway, at about the same time, but only about $2/serve. This thick green sauce would make Popeye's muscles burst.
Ingredients
- 1 Onion (peeled and quartered)
- 3 cloves Garlic (peeled)
- 400 g can Tomatoes
- 1/2 cup Plain yoghurt
- 8 chicken thigh fillets cut into strips
- 2 bunches English spinach ( washed)
- 2 Tbsn Meal Inspirations Indian Curry Blend
- 1 Red capsicum (deseeded, quartered)
Instructions
- Insert Multiblade. Add onion, garlic and capsicum. QuickPulse 5 sec. Scrape down. Add 1st bunch of spinach. QuickPulse 15 sec. Push down and repeat. Add 2nd bunch and QuickPulse 15 sec. Push down and repeat. It looks like it is a huge mount of spinach but it purees down to a green paste. Replace Multiblade with StirAssist. Add curry and 1 Tbsn olive oil. Temp 110C, Time 3 min, Speed 1. Start.
- Add tomatoes. Temp 90C, Time 5 min, Speed 1. Start
- Add yoghurt and chicken. Temp 85C, Time 25 min, Speed Intermittent. Start
Notes
Substitute chicken with diced lamb, but cook for 45 min. Serve with basmati rice
