I’m very excited to be writing another guest post for Paleo Demystified. You can find the previous one here .
It’s winter here in Australia and it’s pretty cold. I live in the State of Queensland, mainly a sub tropical climate, so winter is tough to deal with sometimes.
I love curries…Thai, Indian, you name it! Especially in the winter months. Not much beats sitting down to a curry for dinner on a cold, winter’s night.
I cooked a Saag Murgh on the weekend, which is an Indian curry made with mainly chicken and spinach. The word Saag refers to a spinach mixture usually including garlic and various spices; and Murgh means chicken in Indian.
That’s the recipe I’m sharing with you today. Hope you like it!
- 500g of skinless chicken thighs
- 2 tablespoons of
- 2 tablespoons of tandoori paste
- 1 thumb sized piece of fresh ginger
- 1 teaspoon of chilli powder
- ¾ cup of chicken stock/broth
- ½ cup Greek yoghurt
- 50g of baby spinach leaves (approx. 2 handfuls)
- 2 garlic cloves – peeled
- small bunch of coriander stalks – chopped
- 1 tablespoon olive oil
- Salt and pepper
Cut the chicken thighs into bite sized pieces;
Chop the spinach leaves;
Place chopped spinach, peeled garlic cloves, coriander stalks, salt and pepper and olive oil into a blender – blitz until it looks like this;
Place ghee, tandoori paste, chicken, chilli powder and ginger into a large pot; brown the chicken for approx. 10 minutes.
Add chicken stock and spinach mixture; bring to a boil so the stock can reduce and thicken. Once boiling, turn down to a low simmer for 10-15 minutes (uncovered).
Add the yoghurt and mix through; bring to low simmer.
Serve with a dollop of yoghurt, coriander leaves and cauliflower rice.