Chicken saagwala

Name: Chicken saagwala
Cook time: 20 min
Yield: 2
Cuisine: South Asia

with carrot wild rice and date chutney

Ready in around 20 mins

RECIPE FACT:

Popular in Punjabi and Mughlai cuisine, ‘saag’ refers to leaf greens often spinach or mustard greens.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Peel and grate the carrot. Remove the curry leaves from their stalks. Remove the green chilli from the saag paste and finely chop if using or discard. Open the mixed wild rice, squeezing gently on the bag to break up any large clumps.
2. TO PREPARE THE CHICKEN:
Remove the free-range chicken breasts from their packaging, pat dry with a paper towel then slice into 1 cm strips.
3. TO COOK THE RICE:
Place a non-stick frying pan over a medium high heat with a knob of butter. Once hot, add the curry leaves and fry for 30 secs. Add the mixed wild rice and carrot, season with salt then cook for 2-3 mins. Remove from the pan and cover to keep warm.
4. TO COOK THE SAAGWALA:
Wipe out the pan, spray with oil and place over a medium-high heat. Once hot, add the chicken, season with salt and pepper then cook for 1-2 mins stirring often. Add the saag paste and chilli if using then cook for 30-60 secs. Add the baby spinach and cook for 1-2 mins until starting to wilt. Pour in the turmeric sauce and cook for a further 1-2 mins or until chicken is coked through.
TO SERVE:
TO SERVE: Spoon carrot wild rice into bowls and top with chicken saagwala. Dollop with date and tamarind chutney