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2 tbs Olive Oil
1 x Large White Onion, diced
2 x Garlic Cloves, chopped
1 thumb sized piece of Ginger, chopped
1-2 tsp Indian Garam Masala
200g Spinach Leaves
500g Chicken, diced
3 x Medium Tomatoes, chopped
2 x Small Green Chillies (1 for garnish)
Salt & Pepper
Quick and easy Saagwala Curry!
Pour 2 tbs olive oil into a pan on medium heat and fry the onion, garlic and ginger for around 2 minutes
Add 1-2 heaped tsp Indian Garam Masala and stir through to let the spices infuse
Add the spinach and water and allow to wilt
Use a hand blender or food processor to break down the mixture to a pulp, season with s&p
Put spinach mix aside and add a dash of oil to pan
Add the chicken to the pan and cook all the way through.
Pour back in the spinach mixture and add the tomatoes and 1 green chilli.
Cook for a further 3-4 minutes
Serve with rice and naan then top with the extra diced chilli.