Topic: Chicken Saag

[Norman]

I cook a excellent chicken saag from the  http://www.curryhouse.co.uk/  .  But this is the only decent recipe for chicken/ spinach saag i can find.  Any recipes for this curry you can give me would be great as this is my favorite one
cheers  ;D   

[Mikka1]

The nearest I came from a recipe was this. Takes ages however with fresh ingredients if you are going to do it authentically?
http://chefinyou.com/2009/05/saag-paneer/

I rarely use just spinach any more, but a combination of greens, even Brussel sprouts when cooked down until really tender. The stuff I get from the TA when I get it is nothing other than astonishing in taste. I'm working on that and am pretty darned close. Until I perfect it however I won't publish it.

The above is really good if you add pre-cooked chicken.

Hope this helps?

[Secret Santa]

Hello curry god

You could try this one I made: http://www.curry-recipes.co.uk/curry/index.php?topic=3600.0

I have to say though that I have never had chicken saag at a BIR so it was guesswork, but it did taste nice.

A couple of pointers if you do try it:

1. This is meant to be cooked on full heat (the highest you have) at all times, except when adding the spices. This is why I say to add more water to the base as most bases here are too thick for this full heat method and dry out too quickly.

2. I realised that the spinach weights were of frozen spinach, so you'd have to guess at the quantity of fresh or tinned spinach!

I'd really be interested in your honest opinion of this if you decide to try it as, like I said, I've never actually had the real deal.

I would suggest using Bruce Edwards' recent base sauce with this if you haven't picked another one out yet.