Chicken Saag

• 1 teaspoon fenugreek ground
• 1 teaspoon ground cinnamon
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon fennel seeds
• 1 1/8 pounds chicken thigh fillets cut into bite-size pieces
• 4 green chillies small, or to taste, finely chopped
• 5 cups spinach
• 1 onion finely chopped
• 1 piece ginger thumb sized, finely chopped
• 3 cloves garlic finely chopped or crushed
• 2 teaspoons tomato puree
• 1 can plum / chopped tomatoes - if they are whole plum ones, break them up in the pan

1. 1. Prepare the spice mixture.
2. 2. Heat a good quantity of cooking oil in the pan, but leave the heat low.
3. 3. Slowly cook onions, garlic, chilli & ginger for about five minutes, turning frequently, until onions are soft and translucent.
4. 4. Turn up heat slightly and add chicken pieces. Season very well, stir, then add the spice mixture, coating the chicken - and stir again.
5. 5. Continue cooking slowly, stirring frequently, until the outside of the chicken pieces are cooked (probably about 5 minutes) - if need be, add a little more oil - don't let the spice mixture stick to the pot.
6. 6. Add the tomato puree and mix well, again not allowing anything to burn (add a small splash of water if it helps).
7. 7. Add chopped tomatoes, stir, cover and simmer for about 45 minutes, stirring occasionally.
8. 8. Remove cover and cook for a further 10 minutes, stirring occasionally.
9. 9. Add spinach, stir in well, and cover for 2-3 more minutes, until spinach has wilted.
10. 10. If spinach isn't yet soft, continue stirring slowly until the heat wilts the spinach - when it's ready, serve immediately with rice or naan.

fenugreek ground, ground cinnamon, ground cumin, ground coriander, ground turmeric, fennel seeds, chicken thigh, green chillies, spinach, onion, ginger, garlic, tomato puruee, tomatoes

Taken from www.yummly.com/recipe/Chicken-Saag-1692055 (may not work)