WHAT’S COOKING: Chicken and saag curry — two in one
The spinach I’d planted two months or so earlier was overgrown and bolting to seed. Time to make a curry.
Tony Jackman offers a recipe for a combined chicken and saag curry, blending two dishes into one. Saag refers to greens like spinach or chard used in Punjabi cuisine. The recipe serves four people. It involves two separate curries - one with chicken and another with saag. Both curries are then combined for a single serving.
For the chicken curry, Tony uses deboned, skinless chicken thighs. Coconut oil, cinnamon, cardamom, coriander, cumin, turmeric, chilli powder, onion, garlic, and red chillies are added to create a flavorful base. The chicken thighs are then added and cooked until tender. Coconut cream and salt are added to taste. The curry simmers for ten minutes.
For the saag curry, Tony uses butter or ghee, turmeric, cumin seeds, green chilli, garlic, fresh spinach, cumin, coriander, and coarse sea salt. The spinach is shredded before being cooked with the buttery spices. Once the spinach is tender, it is stirred into the chicken curry. The combined curry is served with basmati rice, garnished with chopped coriander.
Written by urgent.news from Daily Maverick's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
