Slow Cooked Chicken Saagwala with Turmeric Rice

Sagwaala

2 brown onions, diced

3 cloves garlic, diced

1 tbsp ginger, grated

1/2 tsp Ground cardamom

200g organic diced tomatoes

1/2 cup Coconut cream

2 tbsp Butter

2 cups frozen spinach, chopped and thawed

6 chicken thighs

200g haloumi or paneer cheese (optional)

Turmeric Rice

1 cup Jasmine rice

Add the butter into a fry pan on medium heat and brown the onion, garlic and ginger.

Add all of the spices a part from the garam masala and stir well to infuse the onions.

Add the chicken and mix until the chicken is coated with the spices.

Place the thawed and drained spinach into the slow cooker and add the stock and diced tomatoes and the garam masala.

Transfer the chicken, onion and spice mix from the fry pan to the slow cooker and stir well.

Cook on low for 6 hours.

Once heat has been turned off, add the coconut cream and grilled haloumi and allow to sit for 30 minutes.

Rinse the rice and transfer into a pot to cook covered with filtered water. Add the turmeric and cracked pepper and stir occasionally until cooked.