Murgh Saag (Chicken & Spinach)

Chicken with a vegetable option is traditional village favourite. This recipe uses spinach but can also be substituted for sweet potato, chickpeas,  cauliflower, potatoes or mixed vegetables. 

INGREDIENTS

  • 1 jar (270g) Balti Tarka Sauce
  • 400g diced chicken breast
  • 125g fresh leaf or baby leaf spinach (sweet potato, chickpeas also optional)
  • 2 red chillies (optional)

METHOD

  • Brown 400g of diced chicken in one tbsp oil
  • Add the jar of Balti Tarka Sauce and 300ml water
  • Add 125g of fresh leaf or baby leaf spinach.
  • Bring to boil and simmer on a low/medium heat while stirring frequenty for 7-8 minutes or until the dish is relatively dry (no water should be separating from the curry).
  • For a bit of extra spice, add sliced red chillies to garnish!
  • Serve with hot chapati's, naan bread or rice.

Related Recipes

Pulled Lamb Wraps

Balti Chicken Pie

Lamb Stew with Casserole Vegetables

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