Saag-style chicken curry with spinach

Ingredients

for 3 servings

• Boneless chicken thighs550 g (19.4 oz)
• Spinach200 g (7.1 oz)
• Heavy cream120 g (4.2 oz)
• Ghee30 g (1.1 oz)
• Saag spices12 g (0.4 oz)
• Garlic8 g

Directions

1. Cut the chicken legs into pieces, finely chop the garlic and wash the spinach.
2. Melt the ghee in a sauté pan over medium-high heat and brown the chicken pieces for 5 minutes on all sides, season with salt and pepper.
3. Add the garlic and the saag spices, cook for 1 minute, then stir in the spinach and let it wilt for 3 minutes until it reduces.
4. Lift out the chicken pieces, blitz the spinach lightly to make a thick green sauce, then return the chicken to the pan.
5. Stir in the heavy cream, mix and cook gently for 12 minutes over low heat, until the chicken is cooked through.
6. Adjust the seasoning and serve this creamy chicken saag piping hot.