FREE RANGE CHICKEN SAAGWALA

FREE RANGE CHICKEN SAAGWALA

If you've been known to frequent Indian restaurants, then you will have seen this popular curry on the menu. Made with free range chicken, a mountain of silverbeet, crushed tomato, onion, garlic, ginger, our own blended spice mix and finished with natural yoghurt to create a rich, tasty curry. 

30 Minutes. Free Range. Gluten Free. Sugar Free.

Serves 2.

Ingredients
400g free range skinless chicken thigh fillets
1 brown onion
Premix spice:
Ground cumin, chilli powder, 5 spice, turmeric
2 garlic cloves
2cm ginger
4 stems silverbeet
1 tin tomatoes
100g natural yoghurt
3/4 cup long grain rice

Cook rice
Using absorption method, cook rice. Place in saucepan with 1.5 cups cold water. Bring to the boil until liquid is completely absorbed. Cover pot, remove from heat and set aside, minimum of 15 minutes. 

Prepare chicken & vegetables
Finely dice onion. Crush the garlic. Peel and grate ginger. Cut chicken into bite size pieces. Remove silverbeet stem and discard. Finely slice the silverbeet leaves. 

Cook curry
Bring a pot with a lid to a medium heat. Add a generous drizzle of olive oil, onion, ginger and garlic. Stir fry for 2-3 minutes. Add spice mix. Cook for 30 seconds; stirring to coat onions. Add chicken and brown for 2-3 minutes. Add tinned tomatoes and silverbeet. Season with salt, add 80ml hot tap water. Stir and cover. Reduce to a simmer and cook covered for 15 minutes. Remove from the heat and stir through yoghurt.

To serve
Place rice and curry on plate. Serve hot

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

June 10, 2016 by Timothy Ryder
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