Chicken saag

Chicken saag

0:05 To Prep
0:30 To Cook
8 Servings
Average Rating
Difficulty Easy

Just like from my favourite indian take-away, in about the same time, but only about $2/serve. This thick green sauce would make Popeye's muscles burst.


  • 1 Onion, peeled and quartered
  • 3 cloves Garlic, peeled
  • 400g can Tomatoes
  • 1/2 cup Plain yoghurt
  • 8 chicken thigh fillets cut into strips
  • 2 bunches English spinach, washed
  • 2 Tbsn Meal Inspirations Indian Curry Blend
  • 1 Red capsicum, deseeded, quartered

Step 1

Insert Multiblade. Add onion, garlic and capsicum. QuickPulse 5 sec. Scrape down. Add 1st bunch of spinach. QuickPulse 15 sec. Push down and repeat. Add 2nd bunch and QuickPulse 15 sec. Push down and repeat. It looks like it is a huge mount of spinach but it purees down to a green paste. Replace Multiblade with StirAssist. Add curry and 1 Tbsn olive oil. Temp 110C, Time 3 min, Speed 1. Start.

Step 2

Add tomatoes. Temp 90C, Time 5 min, Speed 1. Start

Step 3

Add yoghurt and chicken. Temp 85C, Time 25 min, Speed Intermittent. Start

Chef's Tips

Substitute chicken with diced lamb, but cook for 45 min. Serve with basmati rice



Delicious! Add some salt (i feel it needs it) garnish with extra yoghurt and a lemon wedge

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