Nadiya Hussain’s Saag Aloo Chicken Jalfrezi
Ideal for busy weeknights, this easy chicken dish from Nadiya's Simple Spices uses plenty of store-cupboard favourites to keep prep to a minimum.
From the book
This is the kind of dish that you often see being served up at an Indian restaurant and while it may look complicated, it doesn’t have to be at all. This is like the Bengali stir fry you never knew you needed. It’s spiced, fast and a feast for the eyes.
|oil, for frying|
|3||dried red chillies|
|4 cloves||garlic, thinly sliced|
|400g tin||cream of tomato soup|
|4 tbsp||brown sauce|
|4 tbsp||art masala mix (see recipe notes for mix)|
|2||red onions, quartered|
|2||red peppers. cut into large chunks|
|560g tin||potatoes, halved|
|80g||fresh baby spinach|
|handful of||fresh coriander|
|2||spring onions, thinly sliced|
Put a large non-stick frying pan or wok over a high heat and drizzle a good amount of oil into the base. Throw in the dried red chillies and toast in the oil until they swell up. Lower the heat, add the garlic and toast till it turns a deep golden brown.
Pour in the tin of cream of tomato soup, add the salt, brown sauce and art masala mix and cook till the liquid thickens and is reduced by half. Add the red onion, red pepper, tinned potatoes and cooked chicken and stir in the sauce on a really high heat until everything is coated in the sauce and catching on the base of the pan. Take off the heat and stir in the spinach until just wilted.
Serve the curry immediately with the coriander and spring onion sprinkled over.
+ Note: find the recipe for the art masala mix here.
+ You can make this entirely veggie by taking out the chicken and adding the same amount of whatever vegetable you fancy.