Chicken Saag with Brown Basmati Rice

Name: Chicken Saag with Brown Basmati Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 2 skinless chicken breast fillets; 160 g baby spinach, chopped; 2 tomatoes, chopped; 1 onion, finely chopped; 10 g ginger, peeled and finely chopped; 2 large garlic cloves, finely chopped; 3 tbsp bio yogurt; 120 g brown basmati rice; 2 tsp rapeseed oil; 1 tbsp tomato puree; 2 tsp garam masala; 1 tsp ground coriander; 1/2 tsp cumin seeds; 1/2 tsp ground turmeric; 3 cardamom pods, crushed and seeds removed; 1 pinch salt

This easy chicken saag is a lighter take on the classic Indian curry, made with tender chicken, warming spices, tomatoes, and plenty of spinach. Served with fragrant brown basmati rice, it is a satisfying weeknight dinner that feels wholesome and full of flavor.

Servings2 Portions

Prep Time10 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

skinless chicken breast fillets
2
baby spinach, chopped
160 g
tomatoes, chopped
2
onion, finely chopped
1
ginger, peeled and finely chopped
10 g
large garlic cloves, finely chopped
2
bio yogurt
3 tbsp
brown basmati rice
120 g
rapeseed oil
2 tsp
tomato puree
1 tbsp
garam masala
2 tsp
ground coriander
1 tsp
cumin seeds
0.5 tsp
ground turmeric
0.5 tsp
cardamom pods, crushed and seeds removed
3
salt
1 pinch

Step-by-Step Instructions

Rinse the brown basmati rice, then add it to a saucepan with the turmeric, cardamom seeds, a pinch of salt, and enough water to cover generously. Cover with a lid and simmer according to the rice package directions, about 20 minutes, until tender. Remove from the heat and let it stand covered.

While the rice cooks, heat the rapeseed oil in a large frying pan over low-medium heat. Add the onion, ginger, and garlic, cover, and cook for 5 minutes until softened and lightly golden. Stir in the cumin seeds, ground coriander, and garam masala, and cook for 30 seconds until fragrant.

Add the chicken pieces and stir-fry for 3 to 4 minutes until lightly colored on the outside. Stir in the chopped tomatoes, tomato puree, and spinach, then cook for about 5 minutes, stirring often, until the spinach wilts and the chicken is cooked through. Remove from the heat, stir in the yogurt, and warm gently for 1 minute without boiling. Fluff the rice, drain if needed, and serve with the chicken saag.

Chef's Tips

If you want a richer sauce, use plain Greek yogurt instead of bio yogurt. To prevent the yogurt from splitting, stir it in off the heat or over very low heat. The curry can be cooled and frozen for up to 3 months before adding the yogurt; thaw fully, reheat, and stir in the yogurt just before serving.