Sag aloo

I know it's been ages but Cambridge finally got the better of me and I have spent the past couple of weeks writing one essay after another.  But as promised here is a post about a delicious chicken sag aloo I made courtesy of the free recipe cards Sainsbury's have been giving out :)  Apologies for the lack of a more imaginative title but most of my brain power this weekend is being used on my final essay of term.

This made two generous portions and took about 40mins (including preparation and cooking time)

For this delicious meal you will need:

Olive oil (for frying)

1/2 red chilli, washed, deseeded and chopped

1/2 onion, sliced

1 cube frozen ginger (or a couple tsps grated fresh ginger)

15g (1/2 pack) fresh coriander (chopped)

2/3 tbsp Balti paste (or more depending on how spicy you want it)

200g chicken breasts cut into chunks

200g (tin or carton) chopped tomatoes

1x560g tin peeled new potatoes in water (drained and halved) - saves having to par-boil them first

100ml water

Black pepper to season

A bag of baby leaf spinach

25 low fat natural yoghurt

(naan bread if desired)

I found this recipe really simple to make.  Simply heat the oil in a large pan (saucepan or frying pan), add half the chilli along with the onion, ginger, coriander (but save some to garnish) and the balti paste, cook over a medium heat, stirring, for 4-5 mins until the onion is soft and starting to turn golden.

Then add the chicken and stir fry until browned.  Then added the tomatoes, potatoes and 100ml water.  Season with black pepper and simmer, uncovered for 10 mins.

The recipe recommends using 4 portions of Sainsbury's frozen chopped spinach but as I don't have a freezer I bought some fresh baby leaf spinach.  This worked well.  Although I used the whole bag you could use more if you really love spinach!  Add the spinach to the pan bit by bit (letting it wilt down slightly as you go).  Then cover and heat through for 5mins, stirring occasionally.  Simmer uncovered for another 5mins, make sure the chicken is cooked through and that the sauce has thickened.

Divide between two plates/bowls and garnish with the remaining coriander and chilli.  Serve with a dollop of the yoghurt (and naan if you fancy).

Chicken sag aloo

So there you have it, one delicious sag aloo.  If you're a vegetarian then you can always leave out the chicken and add more spinach and onion, I'm sure it will still be delicious!