Ingredients

2 tsp rapeseed oil

1 onion (200g), finely chopped

10g ginger, peeled and finely chopped

2 large garlic cloves, finely chopped

½ tsp cumin seeds

1 tsp ground coriander

2 tsp garam masala

½ tsp ground turmeric

2 skinless chicken breast fillets (300g), trimmed and cut into pieces

2 tomatoes, chopped

1 tbsp tomato purée

160g baby spinach, chopped

3 tbsp bio yogurt

120g brown basmati rice

¼ tsp ground turmeric

3 cardamom pods, crushed and seeds removed

Instructions

Step 1: Place the rice, ¼ tsp turmeric, and cardamom seeds in a pan with a pinch of salt. Add enough water to generously cover the rice. Cover with a lid and simmer gently for 20 minutes. Turn off the heat and leave covered to steam.

Step 2: While the rice cooks, heat the rapeseed oil in a large pan over low-medium heat. Add the chopped onion, ginger, and garlic. Cover and cook for 5 minutes until the onion begins to brown.

Step 3: Stir the onion mixture well, then add the cumin seeds, ground coriander, garam masala, and ½ tsp turmeric. Cook briefly, stirring, until the spices release their aroma.

Step 4: Add the chicken pieces to the pan and stir-fry for a few minutes until lightly browned on all sides.

Step 5: Stir in the chopped tomatoes, tomato purée, and chopped spinach. Cook for about 5 minutes, stirring occasionally, until the spinach has fully wilted.

Step 6: At this point, you can remove the curry from the heat to cool completely if you wish to freeze it. It keeps for up to three months when frozen. Thaw completely before reheating.

Step 7: Stir the yogurt into the curry and heat through for 1 minute. Drain the rice if needed, then serve the chicken saag alongside the rice.

Tips & Variations

For a creamier texture, add a splash of coconut milk along with the yogurt before serving.

Use fresh spinach if possible, but frozen chopped spinach can be substituted—just thaw and drain excess liquid before adding.

If you prefer a spicier curry, include a finely chopped green chili with the garlic and ginger.

Serve with naan bread or a side of cucumber raita for a complete meal.

Storage

Store leftover chicken saag in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in a microwave until warmed through. This dish freezes well; cool completely before transferring to a freezer-safe container or bag. Thaw fully in the fridge before reheating. Cooked rice can also be frozen separately and reheated alongside the curry.

FAQs

Can I use other types of rice with this recipe?

Yes, you can substitute brown basmati rice with white basmati or jasmine rice if preferred. Cooking times and water quantities may vary, so follow package instructions accordingly.

Is chicken saag suitable for meal prepping?

Absolutely. Chicken saag freezes well and tastes great reheated, making it a convenient option for meal prep. Store rice and curry separately if possible to maintain texture.