Cheats Curry and Saag Aloo

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I don't know if this can technically be called saag aloo, but it's spiced potatoes and spinach and slightly resembles it! 

I call this my cheat Curry, because it's so easy to make! Minimal ingredients for great flavour.


Some recipe notes! 

If using bone and skin chicken thighs, de skin them but leave the bones in! This will add to the flavour 

This can absolutely be done in a slow cooker, whack on high for around 4 hours or low for about 6, until the chicken is probing above 75⁰c

This can also be made vegetarian by swapping the chicken for cauliflower and chicken stock for vegetable stock!

To serve for my little lady, I thoroughly mashed the saag aloo and shredded some chicken. I served with basmati rice. 




Ingredients 

Curry -
Chicken thighs (I used 1kg)
150g ground almonds
1 onion
400-600ml chicken stock
2 tbsp curry powder (I used mild)

Saag aloo -
3 potatoes
Bag of spinach 
1 tsp curry powder 
1 tsp tumeric 
Chilli + coriander (optional) 


How to do 

Curry- 

Slice the onion to your desired thickness, I very sloppily chop in half and slice. 

Pop all the ingredients in a deep saucepan and whack on a medium heat for around 30-40 mins. I start off with 400ml of stock but add more if it needs to loosen! Stir semi regularly to stop anything catching!

Once the sauce has thickened and the chicken is cooked through, you're ready to serve! 

Saag aloo-

Peel and chop the potatoes into cubes and boil for around 10-15 minutes until soft.

Wilt your spinach, this can be done in the microwave or in a strainer pouring boiling water over it. 

Strain your potatoes and give a shake in the saucepan to soften the edges up, I mashed mine to make it easier for my little one to eat! 

Mix in the spinach and spices, I like to put a lid on the saucepan and shake to fully incorporate. Top with chilli and coriander if desired. 

Voila! 

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