Chicken Sag

 (Medium)

Chicken Sag

Ingredients; 

2 Chicken breasts chopped into bite sized pieces

2 tablespoons Curry Massalla Gravy

2 tablespoons thick Yoghurt

Quarter Onion finely chopped

3 teaspoon Curry powder

1 teaspoon Chilli powder

1 finely chopped Cayenne Chilli

4 cloves crushed Garlic

2 inches Root Ginger grated

5 tablespoons Vegetable Oil

4 tablespoons roughly chopped Coriander Leaves

1 Tablespoon whole Coriander Leaves

5 cups fresh Spinach Leaves finely chopped

1 teaspoon Garam Masala

Cooking Methods

Make a paste of the Curry Powder and Chilli Powder with a little water.

Fry the Onion until translucent in the Vegetable Oil, then add the Garlic, Ginger and Chilli and stir on a medium heat for 5 minutes.

Add the Curry and Chilli Powder Paste and stir in and fry for a further 30 seconds.

Add the Chicken pieces and seal well on all sides.

Stir fry for 20 minutes or until the Chicken is cooked.

Add the Massalla Gravy, Yoghurt and Spinach and simmer for a further 7 minutes, or until Spinach is reduced stirring occasionally. If needed add more water to stop the curry getting too thick or dry.

Add the finely chopped Coriander Leaves and  cook for a further minute.

Serve with whole Coriander Leaves sprinkled over the top.   

Serves 4

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