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Super Green Saag Chicken

Total Time 20 minutes
Servings 2 people

Ingredients

  • 450 g chicken thigh or breast fillets
  • 2 tablespoons curry powder
  • 2 bunches spinach or kale or 2 packs frozen
  • 6 tablespoons cream
  • Greek yoghurt optional
  • drizzle chilli oil optional
Metric - US Customary

Instructions

  • Slice chicken into bite sized pieces. Wash greens and slice into ribbons. If using frozen defrost and squeeze dry.
  • Heat a little oil in a large pot. Brown chicken, on a medium high heat stirring every few minutes until just cooked through. Remove and place in a clean bowl.
  • Add a little more oil to the pan and toast curry powder on a medium high heat for about 20 seconds. Add the chopped spinach / kale and a splash of water. Cover and cook for 5-10 minutes until the greens are wilted down. Check and stir every few minutes and if drying out or starting to burn add more water.
  • Remove from heat and add cream. Roughly puree the greens with a stick blender or leave chunky. Taste and season with lots of salt and pepper. If you’d prefer a stronger curry flavour add more curry powder.
  • Return chicken to the pan and heat again until warmed through. Divide between two bowls and top each with a generous dollop of yoghurt (if using) and a drizzle of chilli oil (if using).