A chicken saag or sag curry is an ever-present dish on a British Indian Curry restaurant menu.
Easy Chicken Saag Curry.
A chicken saagwala is nothing more than a chicken and spinach curry. It is also a fine example of just how much spinach cooks down.
When cooking this curry make sure you use a pan that is way too big for a curry for two.
If you do not you will inevitably pile in the spinach and then discover your pan is not large enough… Then you will have to swap pans and your wife will moan about washing up!
I’m not kidding, initially, the amount of spinach in this recipe looks ridiculous however it cooks down to form a perfectly portioned size dish.
How Spicy is a Saag Curry?
Like all curry recipes, how spicy they are depends on you, the cook. You can adjust the spice levels to your own taste.
Having said that, in a restaurant, this dish would fall firmly in the ‘medium’ curry range.
All of the heat in this recipe comes from Kashmiri chili powder. It also uses far fewer spices than many of my curry recipes.
What is the Difference Between a Saag, Saagwala and Sag Curry?
Quite simply the answer to this question is nothing.
They are the same names for the same curry, although as with all recipes there are subtle differences between cooks.
What is Saag? Saag translates to ‘leaf greens’ in Hindi and can be made with any greens.
For instance, my saag aloo recipe uses Swiss Chard as the leafy element.
In this way, it is perfectly possible to subtly change the flavour of your saagwala by changing the leafy green element.
Just to add more confusion this recipe is often called chicken palak. That is more strictly defined as spinach rather than greens.
This recipe contains a couple of unusual additions at the end of the cooking process.
I urge you not to skip or add these ingredients earlier in the process.
Adding the ghee and the ginger for the final 5 minutes of this chicken sag completely changes the texture and the flavour of this recipe.
Adding the ginger at the end adds a wonderful and vibrant flavour to what is a very ‘earthy’ curry.
The ghee lends a richness to a recipe that could otherwise be a little ‘light’.
This is a relatively new idea I picked up from floating around a Pakistani cooking forum. Yes folks, that’s the sort of place that I hang out online, living large hey?
- 350 g Skinless Chicken Thighs
- 150 g Onion
- 6 Garlic Cloves
- 100 g Tomato Passata
- 1 Tbsp Coriander Powder
- 1 Tsp Kashmiri Chili Powder
- 1/2 Tsp Turmeric
- 1/2 Tsp Armchoor
- 1 Tsp Garam Masala
- 1 Tbsp Dried Fenugreek
- 250 g Spinach
- 25g Ginger
- 50 g Ghee
- Blend the onion and garlic with just enough water to form a paste.
- Add this onion to a pan over a high heat with half of the ghee and cook off the water, this should take 5-10 minutes.
- Now reduce the heat to medium and cook for 10 minutes until golden brown.
- Add in the spices and stir for 60 seconds.
- Chuck in the tomato passata, salt and 250ml of water and cook for 5 minutes over a medium heat.
- Use this time to dice the chicken into bite sized pieces and roughly chop the spinach.
- Add the spinach and chicken to the pan along with salt and pepper to taste, don't worry if it looks like a lot of spinach, it will cook down.
- Add a lid and cook for 25 minutes over a medium heat.
- Grate the ginger.
- After 25 minutes remove the lid and add the remaining ghee and ginger stir and cook for 5 more minutes or until the curry thickens.
Serve with naan bread and maybe a little rice if you are feeling greedy!
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 636 Total Fat: 40g Saturated Fat: 20g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 278mg Sodium: 450mg Carbohydrates: 26g Fiber: 8g Sugar: 6g Protein: 50g