Chicken Palag (Sagg)


500g boneless chicken
(cut into small cubes),
250g fresh leaf spinach
(washed and drained),
1 1/2 medium onions (225g),
8-10g of ginger (fresh or paste),
6 medium garlic cloves (fresh or paste),
2 fresh tomatoes or equivalent of tin tomato,
1/2 small green pepper,
7 tbsp veg/olive oil,
1/4 tsp turmeric,
7 tsp (50g) of
Mr Huda’s Universal Curry Paste,
1/2 tsp chilli powder,
1-2 finger green chillies,
3-4 cardamoms,
2 bay leaves,
fresh coriander.
Chicken Palag (Sagg) – Serves 4
1st stage (Prepare Spinach)
1. Chop the washed and drained spinach finely.

2. Heat 1 tbsp of oil on a frying pan on moderate heat.
3. Add 4 crushed garlic cloves with salt and slowly fry until golden.
4. Add 10g of paste, stir, and then add the spinach, stir, and leave to cook (covered) for 10-15 mins or until the texture is fairly dry (stirring occasionally).
5. When ready leave aside.
2nd stage – Curry Base (can be made well in advance).
1. Chop 1 onion and 1 tomato
into 1/4 s, chop the green pepper, ginger, 1 garlic clove, green chilli and a little coriander.
2. Put the above in a small sauce pan together with 4 tbsp oil, 1/2 tsp turmeric, salt and cup of warm water (around 250 ml) covered with lid.
3. Gently boil the vegetables until soft (approximately 15-20 mins) stirring occasionally. When cooked blitz with a blender to make into a smooth puree.
Final stage
1. Heat 2 tbsp of oil (moderate heat) in a medium sized pan.

2. Add the rest of the crushed garlic, cardamom and the bay leaves and slowly fry until the garlic is golden.
3. Add the rest of the chopped onion, curry paste, chilli powder and the rest of the chopped tomatoes cook for 1-2 mins (stirring continuously).
4. Add the chicken and the ready prepared curry base with some warm water (100- 125 ml) and bring to boil and then leave to gently simmer for 15-20 minutes.
5. Add the ready prepared spinach and bring to boil and then leave to gently simmer for 10 mins (stirring occasionally) or until the required texture(add more water if you prefer more sauce or cook on higher heat slightly longer with lid semi opened for thicker sauce).
7. Once cooking is nearly over add some chopped coriander and leave the curry to settle for 10-15 mins and remove any excess oil before serving.
Tips: If you wish to make the dish spicier simply add extra chilli powder when adding the curry paste.
3 teaspoons of chilli powder = Madras strength
5 teaspoons of chilli powder = Vindaloo strength