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!

SAAG MURGH

  • 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

SPINACH PASTE

  • 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;

Thighs

Place chopped spinach, peeled garlic cloves, coriander stalks, salt and pepper and olive oil into a blender – blitz until it looks like this;

ghee

Place ghee, tandoori paste, chicken, chilli powder and ginger into a large pot; brown the chicken for approx. 10 minutes.

Chicken Stock and Spinach

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).

Saag Murgh Dish

Add the yoghurt and mix through; bring to low simmer.

Serve with a dollop of yoghurt, coriander leaves and cauliflower rice.

Saag Murgh Dish

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