<style type="text/css"> p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Avenir LT Std'; min-height: 14.0px} p.p2 {margin: 0.0px 0.0px 0.0px 0.0px; line-height: 9.1px; font: 9.0px 'Avenir LT Std'} span.s1 {font: 12.0px 'Avenir LT Std'} </style> 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. 

Cook our delicious Chicken Saag in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Chicken Saag. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Saag Paste pot, a Punjabi Spice Mix pot and a Saag Curry Stock pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Chicken Saag in just 25 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Saag Paste
  • Punjabi Spice Mix
  • Saag Curry Stock

Your shopping list:

1
onion
 
400g
spinach leaves
 
1
thumb ginger
 
4
chicken thigh fillets
 
250g
pack microwave basmati rice
 
15g
butter (unsalted)
 
plain Greek yoghurt(optional)
 
1
shallot(optional)
 
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Our 25 minute recipe

  • 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.

    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.

    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.

    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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Chicken Saag Reviews

BASED ON 441 reviews

Juliet - Sep 25, 2018

Absolutely gorgeous would cook this one again - perfect blend of spices

Lesley - Sep 24, 2018

It was nice not sure if do it again

Jill - Sep 23, 2018

Very good

Susan - Sep 23, 2018

My second favourite so far.

Laura - Sep 23, 2018

Nice dish, also got a nice kick to it.

Chris - Sep 22, 2018

Really tasty light curry, need to cook longer than instructed to reduce water and allow sauce to become sticky, otherwise excellent.

stephen - Sep 22, 2018

Very very tasty

James - Sep 20, 2018

Easy recipe! Great taste.

chelsey - Sep 19, 2018

I was pleasantly surprised by this very tasty I will order it again

Wai - Sep 17, 2018

Watery

Wai - Sep 17, 2018

Watery

Rachael - Sep 16, 2018

I really enjoyed the flavour of this. It was nicely balanced with spices but not a hot curry but that worked well with the spinach I thought. I would order this again.

Paul - Sep 16, 2018

Not bad, but not great.

Donna - Sep 15, 2018

This is the best curry you do. Will Order it every time, Very tasty

Ashley - Sep 14, 2018

Lovely cooked basmati rice rice not microwave rubbish very tasty would have it again restaurant quality

Andrea - Sep 14, 2018

Really tasty curry would have this again

Karen - Sep 14, 2018

Great curry. Amazing way to get a load of healthy greens into you!

Sarah - Sep 13, 2018

Loved it. One of the best curries you do! Great flavours & texture.

D J - Sep 13, 2018

I enjoyed it, my wife not so much. That is just personal preference. One thing we agree on though is it took several days to get rid of the smell. Asefoteadia is v v pungent.

Sue - Sep 11, 2018

It was nice and my children enjoyed it but wasn’t 100% sure about the spices

Lee - Sep 11, 2018

Beautiful !

Siobhan - Sep 08, 2018

Definitely a keeper.So tasty

Rita - Sep 07, 2018

Bit of a powdery taste

Keren - Sep 06, 2018

Tasty, sauce was a bit thin, so would leave to reduce a little longer

Mark - Sep 06, 2018

A bit tasteless

Lyndsay - Sep 05, 2018

Delicious and easy

Tracy - Sep 05, 2018

It was ok but not for me

Matthew - Sep 04, 2018

Filling and easy to make but not the most tasty curry from simply cook

Claire - Sep 01, 2018

Gorgeous

Claire - Sep 01, 2018

Bland and way too salty. Very disappointed

Maggie - Aug 31, 2018

Nah! Didn’t like it! Gotta let the spices blend & cook longer! I added more water! Without the water it’s too dry! ????

Chris - Aug 30, 2018

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Chris - Aug 30, 2018

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Chris - Aug 30, 2018

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Chris - Aug 30, 2018

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Chris - Aug 30, 2018

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Chris - Aug 30, 2018

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Chris - Aug 30, 2018

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Michelle - Aug 29, 2018

Another new favourite! Very tasty :)

Alison - Aug 28, 2018

I was going out for the afternoon so just threw everything in my slow cooker for this. I used frozen spinach instead of fresh. Came home to a delicious authentic curry.

Sarah - Aug 26, 2018

Really, really tasty!

Rachel - Aug 24, 2018

Delicious

Sam - Aug 24, 2018

Yum

Sarah - Aug 21, 2018

Easy to cook, minimal kitchen mess, extremely tasty. Will order again.

Sarah - Aug 21, 2018

Might have been happier with chicken breast but good flavour and good portions.

Anita - Aug 20, 2018

Had to add a lot to this to make it taste more authentic

Amie - Aug 19, 2018

Enjoyed it, fresh & non greasy

Jenna - Aug 19, 2018

Delicious

Gavin - Aug 19, 2018

Nice dish. Pre-cooking spinach then squeezing out water works better than pouring boiling water over leaves.

Linda - Aug 18, 2018

Bit bland

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