The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Best-ever chicken saag
Are you a fan of this curry house classic? Saag no more! Our lighter version features chicken breasts rubbed in sun-dried tomato paste, then grilled and shredded. The blissful sauce is made with sizzled onion, ginger, garlic, spices, more sun-dried tomato paste, pepper, fresh coriander and, of course, spinach – all served on brown rice.
SWK: Source of fibre
SWK: High protein
Plants 7
highly rated
Serving size
Ingredients
- 2 skinless chicken breasts
- 2 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 1 pepper
- 1 chilli
- 1 handful of fresh coriander
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 160g baby spinach
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tsp garam masala (Coriander, Cinnamon, Garlic powder, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 onion
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 140g brown rice (100% Brown Rice)
Nutritional Information
Calories: 582
Protein: 48g
Carbs: 83g
Fat: 6.9g
Ingredients
- 280g brown rice (100% Brown Rice)
- 3 onion
- 2 pepper
- 4 skinless chicken breasts
- 3 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 2 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1 chilli
- 320g baby spinach
- 1 handful of fresh coriander
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tsp garam masala (Coriander, Cinnamon, Garlic powder, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 556
Protein: 47g
Carbs: 79g
Fat: 6.2g
Best-ever chicken saag
Are you a fan of this curry house classic? Saag no more! Our lighter version features chicken breasts rubbed in sun-dried tomato paste, then grilled and shredded. The blissful sauce is made with sizzled onion, ginger, garlic, spices, more sun-dried tomato paste, pepper, fresh coriander and, of course, spinach – all served on brown rice.
Cook time:
35 mins
Cuisine:
Indian
Food group:
Poultry
Allergens: Milk
Cooking Instructions
Boil your rice
- Cook the rice in boiling water for 25-30 mins, then drain.
Prep & soften the onions
- Meanwhile, peel and thinly slice the onions. Deseed and thinly slice the peppers.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium heat. Fry the onions and peppers for 5-7 mins until softened.
Grill your chicken
- At the same time, heat your grill to high.
- Put the chicken on a baking tray lined with foil and rub with half the sun-dried tomato paste and half the curry powder.
- Spritz with cooking spray and grill for 10-12 mins, turning halfway, until cooked through.
Spice things up!
- While the chicken is grilling, finely dice the chilli (deseed for less heat). Gather the spinach and coriander into tight bunches and roughly chop.
- Stir the ginger & garlic paste, diced chilli (to taste), garam masala, remaining sun-dried tomato paste and the rest of the curry powder into the onions and cook for 2 mins.
- Tip in the spinach and coriander. Crumble in the stock cube, pour in 250ml water and stir well, then simmer for 8-10 mins until reduced slightly.
Bring it all together
- Use 2 forks to shred the chicken and stir it into the curry. Leave to cool slightly, then stir in the yogurt.
- Serve the chicken saag on top of the rice.