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Chicken saag

Serves:

2

Cook Time:

40

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Notes

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Ingredients

  • Vegetable oil

  • 1 onion, finely chopped

  • 1 clove garlic, crushed

  • 3cm ginger, grated


  • 1 tsp. chilli flakes

  • 1 tsp. ground cumin

  • 1 tbsp. ground coriander

  • 1 tsp. garam masala

  • 1/2 tsp. ground turmeric

  • 2 chicken breasts, diced

  • 80g red lentils

  • 400g chopped tomatoes

  • 100g baby spinach

  • Mango chutney and rice or Indian flatbreads to serve

Method

  1. Heat a drizzle of vegetable oil in a deep frying pan over a medium-high heat and add the onion. Fry for 8-10 minutes until soft and starting to caramelise. Add the garlic ginger and cook for a further 1-2 minutes. Add the spices and cook for a further 2 minutes.

  2. Add the diced chicken and coat in the spices and cook for 5 minutes before adding the lentils and chopped tomatoes, along with a splash of water.

  3. Simmer for 25 minutes, until the chicken is cooked through and the lentils are soft. Season well, and stir through the spinach until wilted.

  4. Serve with rice or Indian flatbreads on the side, and a dollop of mango chutney.


Nutrition

kcal

554

fat

18.9

sat fat

4.4

carbs

41.3

sugars

8.7

fibre

17.8

protein

55.2

salt

0.2

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