Chicken saag with spinach and yoghurt
A bright green, gently spiced curry of chicken and spinach finished with 0% fat yoghurt instead of cream.
- Time40 min
- LevelEasy
- Costabout £1.70 a head
Ingredients
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Method
- 1
Wilt the spinach in a colander with a kettle of boiled water, cool for a minute, then blitz to a rough purée.
- 2
Heat the olive oil and soften the onion for 8 minutes. Add the garlic, ginger, chilli and spices and stir for 1 minute.
8 min - 3
Add the chicken and brown for 4 minutes. Pour in the tomatoes and simmer for 12 minutes.
12 min - 4
Stir in the spinach purée and cook for 5 minutes until deep green and glossy.
5 min - 5
Take off the heat, stir in the yoghurt and serve with the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.