For the chicken
X2 free range boneless chicken thighs
200g Cotswold salted butter
2 brown onions, roughly chopped
30g fresh coriander, finely chopped
3 fresh green chillies, finely sliced
2 tbsp root ginger, crushed
1 tbsp fresh turmeric, crushed
6 cloves of garlic, crushed
2-4 tbsp spices – homemade mix including: garam masala, coriander seeds, fennel seeds, cumin seeds, black peppercorns, paprika, yellow mustard seeds & black onion seeds
Sea salt to season
For the saag:500g baby spinach
400ml organic coconut milk
1 tbsp chunky mango chutney
1 tbsp cornflour
Served with white basmati rice
- Start by chopping your chicken into bitesize pieces and marinading the thighs in spices, crushed ginger, turmeric, and garlic. Drizzle with a little oil and season with sea salt.
- Next chop your onions and fresh chillies and mix in with the chicken. Melt the butter in a large skillet until golden and bubbling and place the spiced chicken into the pan skin side down with the onions. Cook on a high heat for 10-12 mins and then add in the tomatoes and coriander. Stir well and cook for a further 5 mins so that the tomatoes soften.
- Steam your spinach for 2-3 mins and then blitz with coconut milk and a dollop of mango chutney using a stick blender. Incorporate into the chicken curry and reduce the heat to a simmer. Cook the curry for 20-25 mins until the chicken is tender and the sauce thickens. Use a tablespoon of cornflour to thicken the sauce slightly.
- Serve your chicken saag masala curry with plenty of fluffy white basmati rice and extra mango chutney on the side.