Tender chicken simmered in a silky spiced spinach sauce

$2.54/servingat the cheapest of your stores this week · 7 ingredients on sale

Ingredients

• chicken thigh (boneless, skinless)450 g
• spinach8 big handfuls
• basmati rice1 cup
• yellow onion1 ea
• garlic3 cloves
• gingera thumb
• curry powder2 tbsp
• whipping cream1/3 cup

Method

1Rice on

• •Rinse the basmati rice under cold water until the water runs clear.
• •Add the basmati rice to a pot with 1½ cups salted water and bring to a boil.
• •Cover, reduce to the lowest heat, and cook 12 minutes until the water is absorbed.
• •Let it rest with the lid on for 5 minutes, then fluff with a fork.

2Wilt the spinach

• •Meanwhile, wilt the spinach in a dry pan over medium-high heat, a few handfuls at a time, 2 to 3 minutes total.
• •Blend the wilted spinach with 1/4 cup water until smooth.

3Brown the chicken

• •Cut the chicken thighs into 1 inch pieces and season with salt.
• •Heat 1 tbsp oil in a wide pan over medium-high heat.
• •Cook the chicken 5 minutes, tossing once, until golden.
• •Move it to a plate.

4Build the saag

• •Add 1 tbsp oil to the pan with the diced onion.
• •Cook 4 minutes until soft and golden.
• •Add the minced garlic, grated ginger and curry powder and cook 1 minute until fragrant.
• •Pour in the spinach purée and the cream.
• •Return the chicken and simmer 10 minutes until cooked through and the sauce is thick and deep green.
• •Season to taste.

5Plate

• •Spoon the rice into two bowls.
• •Ladle the saag chicken over top and serve hot.