C41 Chicken Palak (Saag)
Ingredients
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| 1 tbspn oil | 90 - 100 gm spinach |
| ½ tspn fennel seeds | ¼ tspn salt |
| ¼ tspn turmeric | ½ tspn methi (dried fenugreek leaves) |
| 1 tspn ground coriander | ¼ tspn freshly ground black pepper |
| ¼ tspn chilli powder | ¼ tspn garam masala |
| 300 ml C41 curry base sauce | 2 tbspn yogurt |
| 1 portion precooked chicken |
Preparation
- If needed, wash and dry the spinach.
- Chop the spinach.
Cooking
- Heat the oil and fry the fennel seeds, stirring, and cook for about 30 seconds.
- Add the turmeric, ground coriander and chilli powder and cook, stirring, for 1 min adding c41 base sauce as needed to prevent drying and burning.
- Add the chicken, spinach, salt and 80 ml of c41 base sauce and cook, stirring regularly, for 3 min, adding C41 base sauce as needed to maintain the desired sauce consistency.
- Reduce the heat and stir in the methi, pepper, garam masala and yogurt and cook, stirring, for 1 min.
Serving
- Serve with rice and optionally garnished with freshly chopped coriander.
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