Based on the North Indian dish, Chicken Saag (Saag =Spinach)

For 8-10 people you need

10-12 chicken boneless, skinless breasts

For the curry paste you need

25ml vegetable oil

2 large white onions, finely chopped or grated

2-4 large garlic cloves, crushed

2-4 chillies, or more if more heat is desired, finely sliced

50ml grated ginger

10ml ground coriander

5ml turmeric

20ml garam masala

To add later

2 cans chopped tomatoes or 6-8 very ripe fresh tomatoes, peeled and roughly chopped

300-400g washed spinach leaves

Cut chicken breasts into bit sized pieces and set aside until required.

To prepare

When preparing your curry paste, you can chop all the ingredients, but if making a large quantity I find it easier to drop all the ingredients in a food processor and whizz it for a few seconds.

Heat the oil and add the curry paste and cook the mixture until the onions turn pale golden.

Now add the chopped tomatoes and let the mixture boil for a few minutes to form a thick sauce. You can prepare this dish to this stage hours or even a day ahead.

About 30 minutes before serving add the chicken to the hot sauce and stir it well to coat all the chicken. Allow it to simmer for about 15 minutes. Chicken breasts do not take long to cook and if overcooked they will be tough.

Lastly stir through the washed spinach and heat until all the spinach has wilted.

Serve with rice.


FOOD SAFETY TIP DO NOT wash the chicken, if you bought it from a reliable supermarket it will be perfectly clean. When you wash chicken there is a high chance of you leaving traces of juices in and around your sink, which are likely to contaminate other foods and utensils.


FOOD SAFETY TIP: In hot weather, store chicken in the fridge until just before you need it.