Saag aloo chicken jalfrezi recipe
 Nadiya’s take on a curry house classic, using crafty shortcut ingredients, such as tinned potatoes and cream of tomato soup! 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. It's like the Bengali stir fry you never knew you needed. It’s spiced, fast and a feast for the eyes. vegetable oil, for frying 3 dried red chillies4 garlic cloves, thinly sliced400g tin cream of tomato soup 1½ tsp salt 4 tbsp brown sauce 4 tbsp art masala mix (see recipe here) 2 red onions, quartered 2 red peppers, cut into large chunks 560g tin potatoes, drained and halved 200g/7oz cooked chicken80g/3oz fresh baby spinach vegetable oil, for frying 3 dried red chillies 4 garlic cloves, thinly sliced 400g tin cream of tomato soup 1½ tsp salt 4 tbsp brown sauce 4 tbsp art masala mix (see recipe here) 4 tbsp art masala mix (see recipe here) 2 red onions, quartered 2 red peppers, cut into large chunks 560g tin potatoes, drained and halved 200g/7oz cooked chicken 80g/3oz fresh baby spinach handful fresh coriander 2 spring onions, thinly sliced handful fresh coriander 2 spring onions, thinly sliced Method Put a large non-stick frying pan or wok over a high heat and drizzle with a few tablespoons of oil. Once hot, add the dried red chillies and fry until they swell up. Lower the heat and add the garlic. Fry until the garlic is a deep golden-brown. Add the cream of tomato soup, salt, brown sauce and art masala spice mix. Cook until the volume of liquid is reduced by half and you have a thick sauce.Add the red onion, red pepper, tinned potatoes and cooked chicken. Cook over a medium heat until the onions are tender. Increase the heat to high and stir until everything is evenly coated, the chicken is pipping hot and the sauce begins to catch on the base of the pan. Take off the heat and stir in the spinach until just wilted. Serve the curry immediately with the coriander and spring onion sprinkled over. Put a large non-stick frying pan or wok over a high heat and drizzle with a few tablespoons of oil. Put a large non-stick frying pan or wok over a high heat and drizzle with a few tablespoons of oil. Once hot, add the dried red chillies and fry until they swell up. Lower the heat and add the garlic. Fry until the garlic is a deep golden-brown. Once hot, add the dried red chillies and fry until they swell up. Lower the heat and add the garlic. Fry until the garlic is a deep golden-brown. Add the cream of tomato soup, salt, brown sauce and art masala spice mix. Cook until the volume of liquid is reduced by half and you have a thick sauce. Add the cream of tomato soup, salt, brown sauce and art masala spice mix. Cook until the volume of liquid is reduced by half and you have a thick sauce. Add the red onion, red pepper, tinned potatoes and cooked chicken. Cook over a medium heat until the onions are tender. Increase the heat to high and stir until everything is evenly coated, the chicken is pipping hot and the sauce begins to catch on the base of the pan. Add the red onion, red pepper, tinned potatoes and cooked chicken. Cook over a medium heat until the onions are tender. Increase the heat to high and stir until everything is evenly coated, the chicken is pipping hot and the sauce begins to catch on the base of the pan. Take off the heat and stir in the spinach until just wilted. Serve the curry immediately with the coriander and spring onion sprinkled over. Take off the heat and stir in the spinach until just wilted. Serve the curry immediately with the coriander and spring onion sprinkled over.