Pages1

Author Topic: Chicken Tikka Balti Sagwala (Kushi)  (read 4,693 times)

AI Summary
The discussion centers around a Chicken Tikka Balti Sagwala recipe, with the original poster sharing their preference for fresh spinach over tinned, noting that it enhances the dish's flavor. Several replies express agreement on the superiority of fresh spinach, with one user mentioning their own modifications to the recipe, including using more garlic and green pepper. The community consensus leans towards favoring fresh ingredients for better taste in this dish.

0 Members and 1 Guest are viewing this topic

Offline Unclefrank

  • Elite Curry Master
  • *******
  • Posts: 1,276
  • Location: West Midlands
Chicken Tikka Balti Sagwala (Kushi)
« on: May 07, 2011, 11:10 AM »
Made this one with fresh spinach
Image hosting by CR0.co.uk

Image hosting by CR0.co.uk

I must admit i do like the fresh over the tinned, i got a handful of fresh spinach wilted that down in a seperate pan with a touch of water when done put in Sagwala mixed in then added about half a handful and just left it on top of the sauce and put a lid on for about 3-4 minutes then mixed that in as well.
It tasted wonderful.
Chicken Tikka recipe https://curry-recipes.co.uk/curry/index.php?topic=5778.0
Logged

Offline Ramirez

  • Spice Master Chef
  • *****
  • Posts: 611
  • Location: London
Re: Chicken Tikka Balti Sagwala (Kushi)
« Reply #1 on: May 07, 2011, 04:58 PM »
Looking good!  :)

This is on my list to do, along with the Malayan (have you tried this one yet?).
Logged

Offline Malc.

  • Jedi Curry Master
  • *********
  • Posts: 2,224
Re: Chicken Tikka Balti Sagwala (Kushi)
« Reply #2 on: May 07, 2011, 06:44 PM »
Is this based on the book or website version? Eitherway, it is a dish I enjoy very much and I always use fresh spinach, it's just heaps better.

:)
Logged

Offline Unclefrank

  • Elite Curry Master
  • *******
  • Posts: 1,276
  • Location: West Midlands
Re: Chicken Tikka Balti Sagwala (Kushi)
« Reply #3 on: May 08, 2011, 09:53 PM »
This recipe is the one from the website, used tinned for this recipe and must admit i do prefer the fresh over tinned. I have made a couple of changes to the recipe, i use 4 garlic cloves instead of 3 and 1/2 green pepper instead of 1/4.
I havent tried the Malayan one yet its on my to do list.
Logged
Pages1