Creamy Chicken Saagwala

Name: Creamy Chicken Saagwala
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Asian Inspiration
Ingredients: 1 kg Lilydale Free Range Chicken Thigh Fillets, cut into 5cm pieces; 2 bunches spinach; Â¼ cup vegetable oil; 1 stick cinnamon; 6 cardamom pods; 1 tsp cloves; 1 onion, finely chopped; 5 cloves garlic, finely chopped; 2 tsp grated ginger; 1 tsp coriander powder; 1 tsp cumin powder; 1 tsp ground turmeric; Â½ tsp chilli powder (optional, or to taste); 1 tbsp garam masala; 3 tomatoes, roughly chopped; 1 tsp salt; 1 tsp sugar; Â¼ tsp grated nutmeg; 150 ml thickened cream; 25 g butter

20 mins Prep

15 mins Cook

4 Serves

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1 kg Lilydale Free Range Chicken Thigh Fillets, cut into 5cm pieces
2 bunches spinach
¼ cup vegetable oil
1 stick cinnamon
6 cardamom pods
1 tsp cloves
1 onion, finely chopped
5 cloves garlic, finely chopped
2 tsp grated ginger
1 tsp coriander powder
1 tsp cumin powder
1 tsp ground turmeric
½ tsp chilli powder (optional, or to taste)
1 tbsp garam masala
3 tomatoes, roughly chopped
1 tsp salt
1 tsp sugar
¼ tsp grated nutmeg
150 ml thickened cream
25 g butter

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Wash the spinach well, trim and discard the root portion and place the leaves and stems into a heatproof bowl. Pour boiling water over the spinach and leave for 1 minute. Drain, then puree the spinach in a blender.
Heat a large pan over medium heat and add the oil and the cinnamon, cardamom, cloves and onion. Fry the onion for about 3 minutes until it starts to brown, add the garlic and ginger and fry for a further 2 minutes. Add the coriander, cumin, turmeric, chili and garam masala, stir and then immediately add the tomatoes. Cook for about 2 minutes until the tomatoes soften, then add the chicken. Fry the chicken for 3 minutes, then add the salt, sugar and stir in the spinach puree. Cook uncovered for about 5 minutes until the chicken is cooked through, then add the nutmeg and stir through the cream. Taste, and adjust seasoning as necessary, then stir through the butter and serve.