Often, when I talk to people on the topic of curries, the most common concern I get confronted with is the amount of time, and not to mention the effort that comes with it. I for one, beg to differ. A curry is nothing but a smooth blend of flavours brought together to highlight a star ingredient, just like in this recipe for Saag Chicken. True, you can spend hours toasting, pounding, and grinding spices to form the smoothest of pastes; you can spend days marinating and chopping to achieve the most delicate blend possible, and you can also lose yourself in a cloud of spices and herbs that would fill your kitchen and your home with an aroma almost so ambrosial, you would think you woke up in a foreign land. But then again, you could do what I do on days when all I have at my disposal are a few measly minutes at the brink of lunch-time with a rumbling tummy to cater to. As I see it, curries are not something one should be afraid of. Neither are they something to look at with such cynicism or vengeance. I like mine to be quick and robust with flavour, and I don’t stop till I find my way with it. I recently bought a new blender, which promises to have all the amazing functions I could ever wish for – and I was dying to test this baby out for my Saag Chicken recipe! The spinach blended to a smooth puree and the blender was a delight to work with. Tried this recipe? Leave a Comment and let me know, also Rate it by clicking the number of stars on the recipe card. Want to share your version with me? Tag me on Instagram @hookedonheat
