Chicken Saag

• rapeseed oil↗2 tsp tsp
• onion↗1

  (200g), finely chopped

• ginger↗10g g

  peeled and finely chopped

• large garlic cloves↗2

  finely chopped

• cumin seeds↗½ tsp tsp
• ground coriander↗1 tsp tsp
• garam masala↗2 tsp tsp
• ground turmeric½ tsp tsp
• skinless chicken breast fillet↗2

  (300g), lean, cut into pieces

• tomatoes↗2

  chopped

• tomato purée↗1 tbsp tbsp
• young spinach↗160g g

  chopped

• bio yoghurt↗3 tbsp tbsp
• brown basmati rice↗120g g
• ground turmeric¼ tsp tsp
• стручки кардамону3

  розчавлені, насіння видалені

Step-by-step instructions

1. 1

   Place the rice, turmeric and cardamom seeds in a pot with a pinch of salt and enough water to generously cover the rice. Cover with a lid and simmer over low heat for 20 minutes. Turn off the heat and set aside.

2. 2

   Meanwhile, heat the oil in a large skillet over medium‑low heat and add the onion, ginger and garlic. Cover and cook for 5 minutes until they begin to brown. Stir well, then add the spices and cook for a few more minutes until they are toasted and aromatic.

3. 3

   Add the chicken and quickly fry for a few minutes. Add the chopped tomatoes, tomato purée and spinach. Cook, stirring, for 5 minutes until the spinach wilts. At this stage you can remove the curry from the heat, cool completely and freeze for up to three months. Fully thaw before reheating. Add the yoghurt, stir, then heat for another minute. If needed, drain excess water from the rice and serve together with the chicken.