PA Photo/Emily Scott
Nadiya Hussain’s saag aloo chicken jalfrezi recipe By Katie Wright, PA “This is the kind of dish that you often see being served up at an Indian restaurant and while it may look complicated, it doesn’t have to be at all,” says former Bake Off winner Nadiya Hussain.
oil, for frying 3 dried red chillies 4 cloves of garlic, thinly sliced 400g tin of cream of tomato soup 1½tsps salt 4tbsps brown sauce 4tbsps art masala mix 2 red onions, quartered 2 red peppers, cut into large chunks 560g tin of potatoes, halved
200g cooked chicken 80g fresh baby spinach
“This is like the Bengali stir fry you never knew you needed. It’s spiced, fast and a feast for the eyes.”
handful of fresh coriander 2 spring onions, thinly sliced
Saag aloo chicken jalfrezi
Ingredients: (Serves 4)
56 | mccarthyholden.co.uk
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