Friday, 22nd February 2013Or, as we English would know it, Saag Murgh. 200 Curries, p58.
Marinade chicken in yoghurt, garlic, ginger, ground coriander, and curry powder. Cook and blend some spinach. Fry onions and add some cumin seeds. Add the chicken then the spinach and some water. Cook for 30 minutes. Add some lemon juice.
I put in too much spinach but the flavours were still good. Could have been spicier for my taste. I also added some coriander leaves, which is the flavour I most associate with Indian food, but the local supermarket seems to have found a variety of completely non-aromatic coriander.
Served with aubergine baked with Garam Masala (over-cooked), rice and turkish flat bread (over-cooked).