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British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => House Specialities => Topic started by: Unclefrank on February 18, 2012, 09:26 PM

Title: Chicken Sagwalla using CA's base
Post by: Unclefrank on February 18, 2012, 09:26 PM

I just love using CA's base its so versatile, a couple of friends ask me to make them a Sagwalla so this is what i came up with.


Chicken Sagwalla Serves 2-3
1 TBSP Vegetable Oil
1 TSP Curry Oil (Chalice)
2 Medium Onions, Finely Chopped
1 TBSP  Diluted Tomato Puree (1 tbsp tom puree to 3 tbsp water)
5 Blocks Frozen Spinach Puree
5 Blocks Frozen Spinach Leaves
3 Ladles CA Base Gravy
1 TSP CA Spice Mix
1 TSP Curry Powder
2 Green Chillies, Whole

Title: Re: Chicken Sagwalla using CA's base
Post by: Unclefrank on March 13, 2012, 09:39 AM

Sorry forgot to add the amount of garlic

3 Large Garlic Cloves, finely sliced

Title: Re: Chicken Sagwalla using CA's base
Post by: colin grigson on March 15, 2012, 02:08 PM

Hi Unclefrank ... this sounds good and I'd like to try it next week . Could you say how much chicken for this amount of sauce and when you would add it if it's raw please.

Thanks for posting the recipe !    :)

Title: Re: Chicken Sagwalla using CA's base
Post by: Unclefrank on March 15, 2012, 02:40 PM

Hi Colin i used three pre-cooked chicken breasts but you can add four. I would use pre-cooked (cut chicken into bite size pieces, add to saucepan add water just to cover then add 1 tsp turmeric and slowly simmer until all the chicken has gone white and it still as a little bit of a spongy consistency to it, pressing a piece of chicken and it feels springy.

When adding the finely sliced garlic just make sure that it goes a little brown on the edges, you should be able to taste a nutty flavour with a hint of garlic when finished.
Let me how you get on when you make it.