Chicken saag: ultra-convenient quick curry

Online shopping with Mr Sainsbury a while back, we found two ingredients that blew our minds: frozen spinach balls, and frozen blocks of ginger. The spinach balls we kind of understood, but frozen ginger? You mean we don’t have to chop and peel a fresh root, leaving the leftovers in the fridge to go mouldy? Where do we sign?

So we bought them, and then forgot about them. Thankfully, they are frozen, so they didn’t go off. However, discovering them again while digging around in the freezer for a Fab that had gone rogue, we decided to combine the spinach and the garlic and make a chicken saag, just like you get in the curryhouse.

After a bit of bookish recipe research, we came up with this, and if we may say so ourselves it was lush. Presumably the frozen spinach and frozen ginger could easily be substituted for fresh, but we’ve got to say this was clean and tidy and convenient. Heathens, we know.

Ingredients

Serves 2
1 small onion
2 cloves garlic
1tsp turmeric
1tsp chilli powder
1tsp garam masala
Water
1tsp salt
1 pack of chicken (400g)
16 balls of frozen spinach
2 blocks of frozen ginger

How to

Put a good glug of oil over a medium heat. While you’re waiting for it to heat up, chop up your onion and roughly chop the garlic. If you’re doing brown rice, it’s worth putting it on now because it takes ages to cook.

Put the chopped onion in the pan and fry gently, shaking and stirring frequently.

In the meantime, pile up your spices ready to go in the pan. We always do this into a little rammikin that we got a microwavable chocolate pudding in once. You want:
1tsp turmeric
1tsp chilli powder
1tsp garam masala
1tsp of salt

Just as you see the first edges of onions start to go brown, put the chopped garlic in the pan, and fry for a minute, then put your spices in. You may need an extra glug of oil to make sure the spices don’t burn.

Mix the spices into the onion, then add the chicken. Fry until the chicken is mostly white.

Add boiling water to the pan until the chicken is not quite covered.

Also add your frozen ginger blocks and stir in until they’ve dissolved.

Simmer your pan gently for about 20 minutes, stirring once in a while. Making white rice to go with your curry? Put it on about 10 minutes into this time.

When there’s 8/9 minutes left to cook, check how much water is in the pan and add a bit more if necessary. Because now it’s time for the saag – gradually add the spinach balls. As they get hot, they’ll start to break up, making room for more.

Once all the spinach is in there, season with more salt and heat until it’s all cooked through and it looks like a big green curry.

Finally, check the seasoning, and add more salt if you think it needs it. You could even stir in some red chilli if you like it hot – it’ll make it look less green too.

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