Low FODMAP Rustic Chicken Saagwala

Name: Low FODMAP Rustic Chicken Saagwala
Prep time: 600 min
Cook time: 2100 min
Total time: 2700 min
Yield: 4
Cuisine: Indian
Ingredients: 3 tbsp Garlic Infused Oil (3 tbsp garlic infused oil*); 800 g Chicken Thigh (800 g boneless chicken thighs (skinless)); 1 cup Leeks (1 cup (80 g) leek (green leaves only, finely chopped)*); 4 cup Spinach (4 cup (120.12012012012 g) English spinach (roughly chopped)); 1 piece Chili (1 mild green chilli (deseeded & finely chopped)); 3 tsp Cumin Powder (3 tsp ground cumin*); ½ tsp Ground Turmeric (0.5 tsp ground turmeric); ¼ tsp Ground Cloves (0.25 tsp ground cloves); 2 tsp Ginger (2 tsp grated/crushed ginger*); 400 g Roma Tomato (400 g plain roma/plum tomatoes with juice canned*); ½ tsp Granulated Sugar (0.5 tsp white sugar (as needed))

Low FODMAP Rustic Chicken Saagwala - Dinner (Indian)

2700 minIndian

Servings4

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Gluten Free
Dairy Free
Egg Free
Soy Free

Steps

1Cut chicken thighs into chunks. In a large fry pan over medium high heat brown the chicken thighs in the garlic olive oil. Then remove them and place to one side for later.
2Roughly slice the green leek tips. Roughly chop the spinach leaves. Deseed and finely chop the mild green chillies.
3In the same pan fry the sliced green leek tips, cumin, cloves, turmeric and crushed ginger. It will turn into a lumpy paste. Then throw in the roughly chopped spinach leaves and wilt for 2 minutes.
4Next add the crushed tomatoes and mild green chillies to the pan and stir well. Place the chicken back into the curry and leave to gently simmer for 20 to 25 minutes - until the chicken is cooked through. Make sure the element is on low to medium heat so the curry doesn’t burn.
5Taste and season with a pinch of sugar and a few grinds of salt and pepper as needed.
6Serve with a side of rice, blanched green beans and grilled eggplant.