Dinner

Chicken Saag with Rice

Chicken Saag | The Mother Cooker

My love affair with saag is long. I’d pick it over most things on an Indian menu, so being able to create my own at home is glorious. When I say this is delicious, I am not lying. In fact I’d put it in the top 5 Mother Cooker recipes. A bold statement? Maybe, but make it and I bet you’ll agree. Not a meat eater? Replace it with paneer, chickpeas or a squash. Just don’t alter anything else, because it will make me and your taste buds sad.

Saag is where spinach shines, and you can pack a whole heap of the stuff in. I like to blend some into my sauce and then keep some fresh for sprinkling over the top when everything is cooked. Giving me a double hit of green. On a spice level, my version is mild but still has a level of heat. But I like the flavours to shine through, saag is such a wonderful balance of spices. Enjoy curries? Find some more here.

Chicken Saag

Serves: 2-4 (depending on portion size)
Prep time: 10 mins
Cook time 35-45 mins
Total time: 45-55 mins

Ingredients
  • Spice blend: 2 tbsp garam masala, 2 tsp ground cumin, 1 tsp salt, 1 tsp ground fenugreek powder, 1 tsp chilli powder, half tsp tumeric, 1 tsp nutmeg
  • 1 large brown onion, finely chopped
  • Thumb size piece of ginger, grated
  • 7 cloves of garlic, grated
  • 1 400g tin chopped tomatoes (14oz)
  • 200ml water (Just under a cup)
  • 500g fresh spinach, blended roughly (around 4-5 cups)
  • 300g-400g chicken, about 4 large chicken breasts (I prefer mini fillet breast meat) (0.88lb)
  • 1 tbsp sugar
  • 2 tbsp oil
Directions
  1. Add chopped onion, garlic and ginger to a large pan with oil. Saute until soft, around 5-8 mins.
  2. Add spice blend and chicken, stir to coat evenly. Cook for 5 minutes until chicken is sealing.
  3. Add tomatoes, water, sugar. Blitz spinach in a food processor until finely chopped. Add 400g of your spinach mix to the pan.
  4. Bring to the boil and then lower to a simmer for 25-35 mins, stirring occasionally and adding more water if it begins to stick.
  5. Serve over rice and top with the 100g fresh blended spinach that’s leftover.