- Heat the oil in a large saucepan and fry the onions for about 10 minutes until golden brown.
- Add Shemin’s Indian Curry Paste and fenugreek (if using), with a splash of water. Simmer gently for 3-4 minutes.
- Add the chicken and cook on a high heat until well coated for about 2-3 minutes. Add the tomatoes, stir and simmer the curry gently with the lid on for 20 minutes.
- Turn the heat on high, take off the lid and allow the curry to boil for 5-6 minutes until the sauce has thickened.
- Stir in Shemin’s Garam Masala, the spinach and season to taste. Cook until the spinach has wilted.
- Serve with rice, chutney and poppadoms.
Chicken Saag is a delicious dish with roots from North India. The spicy curry sauce with succulent chicken and fresh spinach is quick to make and mouth-watering to eat!
This recipe uses Shemin’s Indian Curry Paste and Shemin’s Garam Masala. You can choose either Chili-Free, Mild, Medium or Hot Indian Curry Paste depending how spicy you like it!
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