Chicken & Spinach Curry (Saag Chicken)

Serves 4 

4/5 Chicken Breasts, Cubed

Chicken Marinade

• 1 Tbsp reg mayonnaise 
• 1 Tsp turmeric 
• 1 Tsp cumin
• 1 Tsp ground coriander 
• 1 Tsp cinnamon 

Curry

• 1 Tbsp sunflower or coconut oil
• 1 Onion, chopped
• 1 Large clove garlic, chopped
• 1 Heaped Tbsp curry powder
• 1 Tbsp Bouillon stock/chicken stock
• 1 Bag of frozen leaf spinach, thawed (remove bag from freezer a few hours before so it begins to defrost)

1. Add all the marinade ingredients into a clean bowl and stir well to combine. Add in the chicken and mix until well coated in the marinade. Refrigerate 2-8hrs.
2. Heat oil in a large frying pan on a medium/high heat. Add onions and cook, stiring continuously, for 1-2 minutes.
3. Turn the heat down to medium, add in the cumin, caraway seeds and garlic. Continue to stir and cook for another 2-3 minutes.
4. Add in the chicken. Cook for 5 minutes only string every minute or so, as you want the chicken to go golden.
5. After 5 mins add in the curry powder & stock. Stir well to combine.
6. Then add in the thawed spinach. Keep heat on medium and cook for a further 15-20 minutes, stirring often.
7. This makes for a rich and quite dry curry as all the liquid reduces. I like it like this! Alternatively, you can reduce the heat and cover the pan for the final 15-20 minutes which makes the curry much wetter.

Sprinkle with toasted shaved almonds and serve with boiled basmati rice or chapatis.