Cooking Instuctions1. Blend or finely chop 2-3 onions (blended onions produce a smoother curry) and fry them in approximately 3-4 table spoons of oil. This should take approximately 7 minutes. If the onions start to stick you can add a little water to prevent.
2. Now add a two spoons of the Saag Spice Mix to the onions and fry for a further 3 minutes. * Optional At this point you can add 2 cloves of crushed garlic and a small amount of fresh ginger if you wish.
3. Now add a breast of chicken cubed to the pan or 2 chopped potatoes and seal on full heat (approx 5 mins), if it starts to stick add a little water. Basically you want to fry the chicken or potatoes, and listen to the sizzle!
4. Now add 1 tin of spinach or equivalent and 1/2 cup of water, bring to boil, and then turn down heat and simmer for 20- 30 minutes. Basically make sure the chicken or potatoes are fully cooked, also at this point you can alter the consistency of the dish, you can either add more water or further reduce the sauce to thicken it up.
5. Finally add a tea spoon of the 'Garnish mix' to the curry, and add salt to taste.
6. Serve hot with a sprinkling of coriander.
If you wish to cook this dish using Lamb then either pre-boil the lamb or add the lamb at stage 3 and at stage 4 double the amount of liquid and simmer for up to 40 minutes.
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