Chicken Sagwala (serves 3)480g frozen spinach
2 tbsp vegetable oil
1 white onion, diced
3 garlic cloves, finely chopped
Large handful fresh coriander, chopped
2 tbsp medium curry powder
3 large chicken breasts, diced
300ml chicken stock
3 tomatoes, finely diced
½ tsp lemon juice
Salt, pepper and sugar to taste
1. Boil the spinach for 3 minutes, drain, and squeeze as much liquid as you can out of it. Set aside.2. In a medium saucepan, fry the onion, garlic and coriander for 5 minutes. Add the curry powder, reserved spinach and chicken, and cook on a high heat for a further 5 minutes, stirring often.
3. Add the chicken stock, and cook for a further 10 minutes. Add the tomatoes and lemon juice and cook for a final 4 minutes. Season to taste, and serve, with brown rice if desired.