Nadia Lim's Chicken Saagwaala

From; https://www.tvnz.co.nz/shows/nadias-comfort-kitchen/recipes/chicken-saagwala in case it disappears


Serves: 4
Prep time: 15 minutes
Cook time: 40 minutes

Ingredients

• 600-700g boneless, skinless chicken (thighs are ideal, but breast is fine too), cut into 2-3cm pieces
• ¼ cup oil (e.g. canola, grapeseed, rice bran) or ghee
• 2 onions, sliced
• 3 cloves garlic, chopped
• 2-3cm piece ginger, peeled, finely grated
• 1 teaspoon each ground cumin and coriander
• 1 ½ teaspoons curry powder
• ½ teaspoon garam masala (optional, if you have it)
• ½ teaspoon chili flakes (optional, if you like a little heat)
• 1 x 400g can crushed, chopped, or whole tomatoes
• 300-350g defrosted frozen spinach or 300g chopped fresh spinach
• ¼ cup cream or coconut cream/milk (optional)

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Method

1. Prepare Chicken: Pat chicken pieces dry with paper towels and season with salt. Heat a drizzle of oil in a large fry pan on medium heat and brown chicken all over. Set chicken aside and keep the pan on the heat.
2. Cook Onions: Heat ¼ cup oil ghee in the fry pan the chicken was cooked in. Cook onions with a good pinch of salt for 8-10 minutes, until starting to brown. Add ¼ cup water during cooking and use a wooden spoon to stir and rub the bottom of the pan to release any pan brownings from the chicken into the onions.
3. Add Aromatics: Add a little more oil to the pan of onions and add garlic, ginger, and spices. Continue to cook for 1 more minute.
4. Blend Sauce: Place spinach in a heatproof bowl. Pour over boiling water to cover, leave for 1-2 minutes, then drain and squeeze out excess moisture. Add spinach, tomatoes, and onions to a blender or food processor and blend until smooth.
5. Combine and Cook: Pour sauce back into the pan, add chicken, and continue cooking for about 10 minutes until the sauce has thickened and the chicken is cooked through. If the sauce is too thick, stir in a little water. Season to taste with salt and pepper and stir through or drizzle with cream or coconut cream/milk (if using).

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Tips & Substitutions

• Instead of chicken, you can use lamb, paneer (or halloumi), mushrooms, potatoes, pumpkin, or even chickpeas. Once you know how to make the sauce, you can pretty much add whatever you want to it!
• If the onions look like they are sticking to the bottom of the pan and burning, just add a few tablespoons of water and use a wooden spoon to stir and rub the bottom of the pan, and they will lift.
• This curry keeps well in the fridge for a few days (its flavor actually improves after a day or two) or it can be frozen.
• In addition to (or instead of the cream/coconut cream), you can add a dollop of natural yogurt or coconut yogurt to the curry just before serving.