Chicken saag is my favourite type of curry and having made it a few times on the stove, I thought I’d try it in the Thermomix. This recipe is based on an about.com recipe. I’m not a big a fan of biting into whole spices so the Thermomix is great for blending the spinach and spices into a smooth sauce.
Serves 4-6
Ingredients
5 black peppercorns
4 cloves
4 pods cardamom
4 cloves garlic, peeled
4cm piece of ginger, peeled and halved
1 large onion, peeled, quartered
20g vegetable oil
1 tsp coriander powder
1 tsp cumin powder
1 tbsp garam masala powder
3 tomatoes, quartered
3 bunches (approximately 900g) spinach, trimmed, washed and chopped into quarters
1 tbsp Thermomix vegetable stock concentrate
600g chicken breast, chopped into 3cm pieces
Salt to season
Instructions
1. Put peppercorns, cloves and cardamom into the Thermomix bowl and roast with the measuring cup (MC) off for 3 minutes/100C/Reverse/Speed 1; remove to a small bowl
2. Put garlic, ginger and onion into the Thermomix bowl, chop for 5 seconds/Speed 5
3. Add oil and cook with the MC off for 2 minutes/100C/Speed 1
4. Add whole and ground spices into the bowl and cook with the MC off for 7 minutes/100C/Speed 1
5. Add tomatoes and chop for 3 seconds/Speed 5
6. Cook with MC off for 10 minutes/100C/Speed 1
7. Add 1/3 of the spinach and stock and cook with MC off for 3 minutes/100C/Speed 1; use the spatula to mix the spinach into the sauce
8. Add another third of the spinach and cook with MC off for 2 minutes/100C/Speed 1; use the spatula to mix the spinach into the sauce
9. Repeat step 8 with the last of the spinach
10. Blend spinach mixture with MC on; going slowly from Speed 1 to 8 for 30 seconds
11. Add chicken and cook with MC half off for 15 minutes/100C/Reverse/Speed soft
