Natalie's Chicken Saagwala

dinner, indian, meat, tomake



3-4 tablespoons oil e.g. soy, canola

2 onions sliced

1 tablespoon ground cumin

1-2 teaspoons ground chilli

¼ teaspoon ground cloves

½ teaspoon ground turmeric

3 cloves garlic minced

2 inches ginger grated

300 g spinach leaves chopped

1 large green chilli chopped

400 g crushed tomatoes canned

800 g chicken thighs skinless and boneless, cut into large chunks

1 lemon juiced

2 tablespoons cream or coconut cream optional

To serve:

2-4 naan bread or rice for GF

raita* optional


Heat oil in a large fry pan, fry onions until golden, about 5 minutes. Add spices, garlic and ginger and fry a further 2 minutes.

Wilt fresh spinach by blanching in boiling water or steaming in microwave. Squeeze out excess water and puree spinach with green chilli, tomatoes, cooked onions and spices.

Season chicken with salt. Heat a little more oil in the same pan and fry chicken pieces until lightly browned.

Add spinach puree to chicken and simmer on medium heat until chicken is cooked through, about 15-20 minutes. Season with lemon juice and salt and pepper to taste.

Just before serving, drizzle cream over curry. Serve curry with naan bread and raita.


2021-11-16 Natalie: So yum ^^ I make it with coconut cream. It’s good for using a decent amount of spinach or silver beet


534 kcal