Chicken with spinach (Saag murgh) from Floyd's India (page 93) by Keith Floyd

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Notes about this recipe

  • Ro_ on March 28, 2020

    This turned out well in the end, but I had to tweak a bit to get there. This curry was incredibly bitter, I think partly because of the large amount of spinach and also because the onion/garlic/chilli masala is bizarrely not fried off at the start but added raw into the sauce towards the end (never seen this in a curry recipe before). I ended up adding quite a lot of sugar to offset the bitterness, and plenty of salt as well. The end result looked very sludgily green (maybe more tomatoes next time? Or maybe my conversion of 400g frozen spinach to be equivalent to the 1kg raw spinach in the recipe was off and I should have used less) so I stirred in some yoghurt to help with the texture and pretty it up. In the end, it tasted really nice. I'd possibly make again but with some tweaks.

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