Chicken Saag

By the wlr team

  • Recipe makes: 4 servings
  • Prep time:
    10 mins
  • Cook time: 54 mins
  • Calories: 363
    per serving


  • 22g spinach
  • 1 tsp ginger
  • 2 garlic cloves
  • 1 green chilli
  • 200ml water
  • 2 tbsp vegetable oil
  • 2 bay leaves
  • ¼ tsp freshly ground black pepper
  • 1 onion
  • 4 tomatoes
  • 2 tsp curry powder
  • 1 tsp salt
  • 1 tsp chilli powder
  • 2 tbsp low fat natural yoghurt
  • 8 chicken thighs, meat only


  1. Cook the spinach in a tightly lidded pan for about 5 minutes until done.
  2. Place the ginger, spinach, garlic, chilli and 2fl oz (50ml) of water into a processor and process until a puree is formed.
  3. Heat the oil and add the bay leaves and peppercorns and fry for approx 2 minutes, then add the onion and fry over a low heat until soft.
  4. Add the chopped tomatoes and simmer for 5 minutes, before adding the curry powder, salt and chilli powder. Stir well and cook for a further 2 minutes.
  5. Add the puree and remaining water and simmer for 5 minutes.
  6. Stir in the yoghurt, 1 tbsp at a time, and simmer for 5 minutes.
  7. Add the chicken thighs to the mixture, cover the pan and simmer for 25-30 minutes.

Serve with plain boiled rice.

Nutrition information per serving
Calories (kcal)363
Carbohydrate (g)11.8
Fat (g)18.2
Protein (g)39.3
Fibre (g)3.8
Alcohol (g)0.0
Fruit & Veg3.1

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