Chicken Saagwala

Directions

• Sprinkle the juice of half a lemon over the chicken. Season with ginger and ground spices (paprika, cayenne, turmeric, garam masala, salt and black pepper) Set aside.
• Heat ½ tablespoon coconut oil in a large frying pan or cast iron skillet/pan over medium heat. Cook onion until softened. Add garlic and cook until fragrant then add spinach. Cook for 5 minutes or until spinach has wilted. Remove to blender and leave it there to cool.
• Heat the remaining ½ tablespoon coconut oil in the same skillet. Add chicken cubes and cook until done.
• Add coconut milk to the blender with the spinach mixture and blend until smooth. Add this mixture to the pan with chicken. Cook, stirring occasionally. Remove from heat.
• Serve with piping hot cauliflower rice or basmati rice and garnish with coriander, if using.