Chicken Saag

The saag is a popular dish on Indian takeaway menus up and down the country but when you realise just how simple and delicious it is to make at home, you'll never go back!

The key ingredient to a saag is the spinach but my version also includes lentils to give the sauce real body and texture making this a hearty but healthy dish perfect for family cooking. The spices are the usual curry suspects with dried cumin, coriander and ginger alongside fresh garlic and red chilli. I have used chicken in this recipe but feel free to use salmon or cod, or paneer cheese for a veggie version instead.

Chicken Saag
Serves 4-6

2 red chillies, deseeded and finely sliced 
3 garlic cloves, finely chopped 
1 red onion, sliced 
oil 
1 tsp ground cumin 
1 tsp ground coriander
1 tsp ground ginger
1 tsp turmeric 
4 skinless chicken breast, cut into chunks
150g red split lentils 
1 x 400g tin chopped tomatoes 
200g spinach
1 lime, juice only
sea salt and freshly ground black pepper

Heat 1 tsp oil in a large pan and fry the chilli, onion and garlic for 5 minutes, until fragrant and starting to soften.

Add the spices and cook for another minute. Add the chicken pieces and coat in the spices. Cook for 5 minutes before adding the lentils and chopped tomatoes with along with 1½ tins of water. 

Simmer for 25 minutes, season with the lime juice, salt and pepper, then tip in the spinach and stir until wilted. Serve with rotis or naan breads.