Page 55 - JG Performance January 20 Recipe Book

Chicken Saag
SERVES: 4
INGREDIENTS
2 red chillies, seeded
2 cloves garlic
4 cm piece ginger, peeled
1 onion, chopped
Olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1⁄2 teaspoon turmeric
4 cloves
4 skinless chicken breast cut into large chunks 150 grams red split lentils
400 gram tin chopped tomatoes
260 grams fresh spinach
4 small rotis warmed to serve
TOTAL TIME: 45 Minutes
INSTRUCTIONS
Blend the chillies, garlic, ginger and onion to a paste.
Heat 1 teaspoon of olive oil in a large pan and gently fry the paste for 2 minutes, until fragrant.
Add the dry spices and cook for a further minute, before adding the chicken pieces, stirring to coat in the spices.
Cook for 5 minutes before adding the lentils and chopped tomatoes with along with 11⁄2 tins of water.
Simmer slowly for 25 minutes, season to taste, add the spinach and stir until wilted.
Serve with warmed rotis.
Cumin is the second (right after the black pepper) most popular spice in the world today.
MACROS
CALORIES 330 PROTEIN 43 CARBS 28 FATS 4 FIBRE 6
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