Chicken Saag Recipe
I love a chicken curry, and I love a side dish with spinach. Indian food, too. So why not combine the two in a chicken saag recipe? Indian in style, this chicken and spinach curry contains lots of goodness. I’ve used tomatoes and added lentils too, which means I can get away with making two chicken breasts feed four. This also adds flavour, texture and nutritional value.
This chicken saag curry recipe or chicken saagwala recipe – was first made when the Coronavirus crisis was first reaching its peak in the UK. At the time, we had to forego our usual Saturday night takeaway, from the local Indian restaurant, for the contents of the cupboards and freezer. And home cooking.
Now I know how to make chicken saag recipes the easy way, I don’t know when actually I’ll next be ordering a home delivery. Feel free to use onion if you like – I just prefer shallots for their rich, rounded flavour. You could also use fresh spinach if you prefer – just add it for the last 5 minutes of cooking only if so, until it turns a dark shade of green.
Serves 4
Chicken Saag recipe ingredients
- Butter, a knob
- Chicken breasts, 2, diced
- Shallots, 2-4 (depending on size), chopped
- Garlic, 4 cloves, crushed or chopped
- Red lentils, 100g
- Chopped tomatoes, 1 tin
- Garam masala, 1 tsp
- Coriander, ground, 1 tsp
- Cumin, ground 1/2 tsp
- Ginger, ground, 1/2 tsp
- Turmeric, 1/2 tsp
- Chilli flakes, a pinch
- Salt, a pinch
- Cloves, 4
- Cardamom pods, 4
- Frozen chopped spinach, 250g
- Double cream, 100ml
Equipment
How to make this Chicken Saag recipe
- Melt the butter, then add the shallots and fry over medium heat for around few minutes, stirring.
- Add the chicken and stir fry for a few minutes before adding the garlic. Stir again.
- Add the lentils and stir, then cook for around minute before adding the tomatoes plus half a tin of water. Then put in the spices, salt and spinach and stir well. Cook for about 20 minutes on a low to medium heat.
- Add the cream and stir well once more, before simmering for a final 10 minutes.
Serve with Basmati rice and/or Naan.
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