Foodie Friday: One-Pot Chicken Sag Aloo

Chicken_sagaloo(Serves 4)

1 tbsp olive oil
1 red chilli, washed, deseeded and chopped
1 onion, sliced
2 cubes frozen ginger
30g fresh coriander, washed and chopped, reserving a few sprigs to garnish
1.5 tbsp balti paste
400g frozen chicken breast fillets, defrosted and cut into chunks
400g carton chopped tomatoes
2 x 560g tins peeled new potatoes in water, drained and halved
8 portions frozen chopped spinach
50g low fat Greek yogurt, to serve
2 plain naan, halved

1. Heat the oil in a large lidded non-stick saucepan. Add half the chopped chilli to the pan along with the onion, ginger, chopped coriander and balti paste. Cook over a medium heat, stirring, for 4-5 minutes until the onion is soft and starting to turn golden.
2. Add the chicken chunks and stir-fry until browned, then add the chopped tomatoes, potatoes and 100ml of water. Season with plenty of freshly ground black pepper and simmer, uncovered, for 10 minutes.
3. Add the frozen spinach portions to the pan, then cover and heat through for 5 minutes, stirring occasionally. Simmer uncovered for a further 5 minutes until the chicken is cooked through with no pink colour remaining and the sauce has thickened.
4. Divide between 4 bowls, garnish with the reserved coriander sprigs and remaining chilli, and serve with a dollop of the yogurt and the halved naan bread on the side.


3 Responses to “Foodie Friday: One-Pot Chicken Sag Aloo”

  1. 1 Ema Jones September 5, 2014 at 12:28 pm

    Seems interesting, what’s balti paste?

  2. 2 Mary Contrary September 5, 2014 at 12:37 pm

    Curry sauce base. If you can’t find it in the shops, you can make it yourself:

  3. 3 Ema Jones September 6, 2014 at 8:50 am

    Got it! Thanks, will try the recipe for sure…

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