Chicken saag

This comforting chicken curry only needs a handful of ingredients to become something delicious! Serve with small portions of rice, naan bread or roti.


  • 1½ tbsp sunflower or vegetable oil
  • 1 large onion, finely chopped
  • 25g/1oz piece fresh root ginger, peeled and finely chopped
  • 3 garlic cloves, finely chopped
  • 2 heaped tsp medium curry powder
  • ¼ tsp dried chilli flakes (optional)
  • 250/9oz young spinach leaves
  • ½ tsp fine sea salt
  • 3–4 boneless, skinless chicken breasts (around 500g/1lb 2oz), cut into roughly 2.5cm/1in chunks
  • 2–3 tsp fresh lemon juice
  • salt and freshly ground black pepper


  1. Heat 1 tablespoon of the oil in large non-stick saucepan over a medium heat. Add the onion, ginger and garlic, cover with a lid and fry for 8–10 minutes or until softened, stirring occasionally.

  2. Remove the lid, increase the heat a little and cook for 2–3 minutes more, or until the onions are lightly browned. Stir in the curry powder and chilli flakes (if using) and fry for 1 minute, stirring constantly.

  3. Add the spinach, a handful at a time, and sprinkle with the salt. Pour over 150ml/¼ pint cold water and cook for 5 minutes, stirring regularly. Remove from the heat and blitz with a stick-blender until almost smooth. Set aside.

  4. Heat the remaining half tablespoon of oil in a large non-stick frying pan. Season the chicken with a little salt and freshly ground black pepper and fry for 5–6 minutes over a medium-high heat, turning regularly until lightly browned in places.

  5. Pour the spinach sauce into the pan and bring to a simmer. Cook for 3–4 minutes, or until the chicken is cooked through, adding an extra splash of water if needed.

  6. Season with a little lemon juice and extra salt and pepper, to taste. Serve.

Chicken saag

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