Healthy Curry Chicken Saag in a Casserole Dish

Chicken saag

Name: Chicken saag
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 4
Cuisine: Indian
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

Janine Ratcliffe

Published: January 8, 2017 at 1:31 PM

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Serves 4

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 3.5 out of 5.4 ratingsRate

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Throw away the takeaway menu and enjoy this chicken and lentil curry for less than 350 calories, flavoured with chilli, garlic, ginger, turmeric and cloves

Low calorie

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Alternatives

Complete the dish

Try this chicken saag then check out our chicken jalfrezi, chicken dhanksak, chicken vindaloo, 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

Nutrition

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

Nutrition: per serving

kcal330

low
fat3.8g
saturates0.6g
carbs27.9g
fibre6.2g
protein42.8g
salt0.6g

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.

Looking for more healthy low fat recipes? Check out our other recipes here...

Looking for more curry recipes? Try one of our other exciting chicken curry recipes

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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A star rating of 3.5 out of 5.4 ratings

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