Chicken Saagwala with Basmati Rice and Yoghurt

This is our take on chicken saagwala. A traditional North Indian curry packed with lots of spinach in a spicy, creamy, savoury sauce.

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Make the curry sauce (Store in an airtight container in the fridge) 

Ingredients:

  • 1 onion (finely diced)
  • 2 Tbsp ginger (grated)
  • 3 garlic cloves (crushed)
  • 2 Tbsp curry powder
  • 2 tsp garam masala
  • 1 tsp ground turmeric
  • Pinch of chilli flakes (or more to taste)
  • 400g frozen spinach
  • 400g tin of chopped tomatoes
  • 400g tin of coconut cream
  • coconut oil or butter
  • Pinch of salt and pepper

Method:

  1. In a large frypan or sauté dish, heat a little coconut oil or butter over medium-high heat. Add the sliced chicken and cook until golden brown, around 5-7 minutes. Remove from the heat and set aside.

  2. To make the curry sauce, add a little more butter or coconut oil to the same pan, then add the onion, ginger, garlic, salt and pepper; cook for 5 minutes or until softened.

  3. Add the spices and cook for another couple of minutes until fragrant.

  4. Add the frozen spinach, chopped tomatoes and coconut cream. Cook over medium heat for 10 minutes.

  5. Remove the sauce from the heat and allow it to cool slightly before adding it to a blender or food processor; blend until the sauce is smooth and creamy.

Once this has cooled, pop in an airtight container and store in the fridge. 

Tips

  • When you’re browning the chicken you want to do this over a high heat so the outside gets nice and brown and crispy and then the chicken will continue to cook through when it’s simmering in the sauce.

Vegetables

  • You can swap out the green beans for steamed broccoli.
  • We used frozen spinach but you can also use fresh spinach or baby spinach if you’d prefer.

Protein 

  • For a vegetarian option swap out the chicken for paneer. Cut into cubes and cook for 2 minutes or so on either side until golden brown before adding to the curry sauce.

Other

  • We love serving this with a dollop of good quality mango chutney. The sweetness pairs perfectly with the spicy, savoury spinach sauce.
Ingredients
  • 500g-600g chicken thighs (sliced into bite-size pieces)
  • 1 onion (finely diced)
  • 2 Tbsp ginger (grated)
  • 3 garlic cloves (crushed)
  • 2 Tbsp curry powder
  • 2 tsp garam masala
  • 1 tsp ground turmeric
  • Pinch of chilli flakes (or more to taste)
  • 400g frozen spinach
  • 400g tin chopped tomatoes
  • 400g tin coconut cream
  • Coconut oil or butter
  • Salt and pepper

To serve

  • 1 ½ cups basmati rice
  • 250g green beans
  • ¼ cup Greek yoghurt
Method
  1. In a large frypan or sauté dish, heat a little coconut oil or butter over medium-high heat. Add the sliced chicken and cook until golden brown, around 5-7 minutes. Remove from the heat and set aside.
  2. To make the curry sauce, add a little more butter or coconut oil to the same pan, then add the onion, ginger, garlic, salt and pepper; cook for 5 minutes or until softened.
  3. Add the spices and cook for another couple of minutes until fragrant.
  4. Add the frozen spinach, chopped tomatoes and coconut cream. Cook over medium heat for 10 minutes.
  5. Remove the sauce from the heat and allow it to cool slightly before adding it to a blender or food processor; blend until the sauce is smooth and creamy.
  6. Add the sauce back into the pan and along with the chicken. Simmer for another 15 minutes or until the sauce has reduced and the chicken has cooked through; season to taste.
  7. In the meantime, cook the rice as per the packet instructions and steam the green beans for 3-5 minutes until they are cooked through but still have a nice crunch.
  8. Serve the curry alongside the rice and green beans with a dollop of yoghurt.
Variations

Vegetables

  • You can swap out the green beans for steamed broccoli.
  • We used frozen spinach but you can also use fresh spinach or baby spinach if you’d prefer.

Protein 

  • For a vegetarian option swap out the chicken for paneer. Cut into cubes and cook for 2 minutes or so on either side until golden brown before adding to the curry sauce.

Other

  • We love serving this with a dollop of good quality mango chutney. The sweetness pairs perfectly with the spicy, savoury spinach sauce.

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