500g free-range chicken thigh, cube dice 2cm square.
300g Warrigal greens
2 cloves garlic, minced about 1 tbsp
2 tbsp minced fresh ginger
1 large onion chopped
2 tbsp vegetable oil
1½ tsp ground coriander
1½ tsp garam masala
1 tsp turmeric
1 tsp ground cumin
½ tsp cardamom
¼ chilli flakes
1 tbsp tomato paste
½ cup water
1/2 cup plain yoghurt
1 cup natural yoghurt
½ continental cucumber, deseeded + finely diced
1 tsp lemon myrtle flakes
1 tsp sea salt
Yoghurt flat breads (makes 8)
200g plain flour, plus extra for dusting
1 tsp baking powder
200g greek yoghurt
½ tsp sea salt
- Heat 1 tablespoon oil in a large non-stick frypan over a medium-high heat. Add the onion, garlic, and ginger and sauté until softened, about 4 to 5 minutes, stirring regularly, and lowering heat to medium-low if it starts to brown too quickly.
- Over medium heat, add the salt, coriander, garam masala, turmeric, cumin, cardamom, and chili powder, and stir on medium-low heat until fragrant, about 30 seconds or so. Stir tomato paste into the spices in the pan, creating a thick spiced sauce, about 1 minute.
- Add the Warrigal Greens and water, and gently stir to combine as the frypan will be very full. Cover and raise the heat to medium-high, allowing the Warrigal Greens to start to wilt. Occasionally remove the lid, stir, and then cover again until most of the Warrigal Greens has begun to wilt, about 3 to 5 minutes (can depend on the size of your Warrigal Greens leaves). Remove the lid and finish stirring the Warrigal Greens until it is completely wilted but still bright green, another minute.
- Transfer Warrigal Greens mixture to a blender and puree until smooth. Taste and adjust salt and spice if necessary.
- Meanwhile, wipe the frypan clean with a paper towel, return it to medium-high heat, and add another tablespoon of oil. When the oil is hot, add the cubed chicken pieces, sprinkle salt over the top to season, and cook until almost completely cooked through, about 5 to 7 minutes.
- Pour the Warrigal Greens mixture back over the chicken, using a rubber spatula to get every last bit out of the blender, and cook for another 2 to 3 minutes to allow the flavours to meld and the chicken to finish cooking.
- Make raita by mixing deseeded and diced cucumber, lemon myrtle and sea salt in a bowl and set aside. You can make this ahead of time to get the full effect of the lemon myrtle.
- Stir the yoghurt through the saag and serve immediately with basmati rice and/or naan bread and top with a dessert spoon of raita.
Yoghurt Flat Breads
- Put all of the ingredients into a food processor and pulse until the mixture forms a ball.
- Tip the dough out on to a clean work surface dusted with flour and knead for a minute or so, to bring it all together.
- Put the dough into a flour-dusted bowl and cover with a plate. Put to one side to let rise a little for 10-15 minutes.
- Don’t expect it to rise like normal dough, but it will puff a little.
- Dust another clean work surface and rolling pin with flour, then divide the dough into 8 equal pieces. Using your hands, pat and flatten out the dough, then use the rolling pin to roll each piece into a disc roughly 20cm in diameter and 2-3mm thick.
- To cook in the frying pan: Warm a frying pan or griddle that’s a bit larger than your flatbreads over a medium heat. Once your pan is nicely hot, cook each flatbread for 1-2 minutes on each side, until nicely puffed up and golden in places, turning it with tongs. Stack together in a clean tea-towel and cover until you serve.