Olive Magazine
Healthy Curry Chicken Saag Recipe

Chicken saag

Published: January 8, 2017 at 1:31 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Packed with fresh red chillies, garlic, ginger, turmeric, cloves and spinach, all for less than 350 calories – this chicken and lentil curry recipe shows you can eat your favourite takeaway dishes without compromising on flavour

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal330
fat3.8g
saturates0.6g
carbs27.9g
fibre6.2g
protein42.8g
salt0.6g
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Try this chicken saag then check out our chicken jalfrezi, chicken dhanksak, healthy chicken curry and more chicken curry recipes. Also try our saag aloo and saag paneer for more classic spinach dishes.

Chicken saag is such a classic curry dish and we promise that the homemade version is so much better than your usual Friday night takeaway. This is our 'fakeaway' recipe, packed with fresh red chillies, garlic, ginger, turmeric, cloves and spinach. It's also one of our favourite ways to use up tinned tomatoes.

Serve with rotis, naan or rice for the real deal, and a dollop of natural yoghurt if you prefer your curries cool. We'd love to hear how you get on with this one - tweet us at @olivemagazine!

Ingredients

  • 2 red chillies, seeded 
  • 2 cloves garlic
  • 4cm piece ginger, peeled
  • 1 onion, chopped
  • oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • ½ tsp turmeric
  • 4 cloves
  • 4 skinless chicken breasts, cut into large dice
  • 150g red split lentils
  • 400g tin chopped tomatoes
  • 260g spinach
  • 4 small rotis, warmed to serve 

Method

  • STEP 1

    Put the chillies, garlic, ginger and onion in a small blender and blend to a paste. Heat 1 tsp oil in a large pan and fry the paste for 2 minutes, until fragrant.

  • STEP 2

    Add the spices and cook for another minute. Add the chicken pieces and coat in the spices. Cook for 5 minutes before adding the lentils and chopped tomatoes with along with 1½ tins of water.

  • STEP 3

    Simmer for 25 minutes, season, then tip in the spinach and stir until wilted. Serve with rotis.

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