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Chicken Saag

  • minutes
  • 2
    2
    Serves
  •  Gluten-Free
4 stars based on 31 reviews
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Here's a taste of what we believe to be one of the tastiest and most overlooked Northern Indian curries. This dish marries veg and meat together by braising the chicken in a spicy spinach sauce. It’s not as heavy as other curries as it's filled with nutritious veg and contains no cream, just a little bit of butter. It’s best enjoyed over Basmati rice with some sliced shallots on top along with a dollop of yoghurt. 

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  1. 1 Heat 1 tbsp oil in a lidded pan over a medium heat and add the onion. Fry for 8 mins, or until golden brown. Meanwhile, boil a kettle full of water and put the spinach in a colander. Pour boiled water all over the spinach until the leaves have wilted, then run cold water over the spinach to cool it down.
  2. 2 Next, add the ginger to the pan and fry for 1 min. Add the Saag Paste along with 1 tbsp water to the pan and fry for 1 min, so that the water evaporates. Add the chicken and mix well, then turn the heat down to medium-low. Sprinkle in the Punjabi Spice Mix along with 1 tbsp water and fry for 1 min. Stir in the Saag Curry Stock. Squeeze the water out of the spinach and then add the spinach to the pan. Stir well, then cover the pan with a lid and let it cook for 5 mins.
  3. 3 Take off the lid and turn the heat up to medium for a few mins to cook the chicken through and to let the excess liquid evaporate. You should be left with a slightly thick spinach-y curry with a little bit of sauce. Turn off the heat and stir the butter through until it has melted in. Heat the rice according to pack instructions.
  4. 4 Serve the chicken saag over rice with a spoonful of yoghurt on top to balance the flavours. Sprinkle some sliced shallot on top too (if having).
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