Jeroen Meus made Saag paneer, which is a side dish with spinach and paneer (Indian cheese). But paneer is hard to find and I tried it with halloumi cheese. That’s a solid salty Greek cheese that you can easily bake and doesn’t melt, but get’s a nice crispy crust. In addition, I made a curry with ‘tikka masala’, in much the same way that Jeroen did but he used madras curry.
500 gr chicken breast
250 ml coconut milk
400 gr of tomato cubes (tinned)
225 gr halloumi
250 gr spinach
Some sprigs of coriander
2 tablespoons of yoghurt
A pinch of cumin powder
1 ts turmeric
1/2 tbsp curry powder
Ginger grated (1 inch)
2 cloves of garlic
1/4 chili pepper
1 large tomato
250 gr rice
Naan (Indian bread)
165 gr tikki masala
Roasted sesame seeds
salt and pepper
Cut the onions in half-rings, cook half in some oil, add one pressed garlic, chilli pepper and grated ginger.
Bake in another pan the chicken fillet cubes in some oil and spice with salt and pepper.
Add turmeric and curry powder to the stewed onions. Add the tomato cubes and the tikki masala. Fill the empty jar of tiki masala with water and add it as well. Add the baked chicken cubes.
Pour in the coconut milk and bring to the boil. Simmer slowly on low heat.
Cook the rice according to packaging or in a rice cooker.
Cut the halloumi into cubes. Put some arachid oil in a pan with non-sticking layer and bake the halloumi cubes.
If the cubes have a nice brown crust, remove them from the pan and drain on kitchen paper.
Put the other half of the onion in the same pan together with one squeezed garlic clove.
Cut the fresh tomato into cubes and add them. Season with cumin, turmeric, salt and chili powder.
Rinse the spinach and add it to the pan. Add the baked haloumi and sprinkle some sesame seeds over it.
Serve the curry with Saag halloumi, naan and rice. Finish with a spoon of yogurt and some fresh coriander.
Have a beer with it.