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Chicken saag


  • 1 1/2 tablespoons vegetable oil
  • 1 medium brown onion, chopped
  • 1 garlic clove, finely chopped
  • 2cm piece fresh ginger, peeled, finely chopped
  • 1 teaspoon paprika
  • 1 teaspoon ground turmeric
  • 150g baby spinach
  • 1 cup chicken stock
  • 500g chicken thigh fillets, trimmed, cut into 3cm pieces
  • 1/2 cup plain yoghurt
  • Steamed SunRice Basmati Rice and chapati bread, to serve


  • Step 1 - Heat 2 teaspoons oil in a large frying pan over medium heat. Cook onion, stirring, for 3 minutes or until softened. Add garlic, ginger, paprika and turmeric. Cook, stirring, for 1 minute or until fragrant. Add spinach and stock. Cook for 5 minutes or until spinach has wilted. Set aside for 10 minutes or until cooled slightly. Process until almost smooth.
  • Step 2 - Heat remaining oil in pan over medium-high heat. Cook chicken, in batches, for 3 to 4 minutes or until golden and just cooked through. Reduce heat to medium-low.
  • Step 3 - Add spinach mixture to pan. Season with salt. Cook, stirring occasionally, for 5 minutes or until simmering. Remove from heat. Stir in yoghurt. Serve with rice and bread.

Recipe Ingredient

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