Creamy Chicken Saag with Mushrooms and Cumin Basmati Rice

25 min
605 calories

This quick and easy Chicken Saag is a delicious Indian curry that features chicken in a creamy spinach sauce. This mild creamy curry is served with Basmati cumin rice and garnished with fresh coriander and yoghurt.

Number of servings

Ingredients

3 Chicken Thighs (skinless)
³⁄₄ Cup Basmati Rice
200g Mushrooms
1 Brown Onion
150g Pack Baby Spinach
1 Tsp Cumin Seed
3 Tsp Mild Curry Powder
1 Garlic Clove
¹⁄₂ Cup Thickened Cream
¹⁄₄ Cup Greek Yoghurt
1 Tbsp Chicken Stock Concentrate
¹⁄₂ Small Bunch Coriander

Ingredients

500g Chicken Thighs (skinless)
1 ¹⁄₂ Cups Basmati Rice
300g Mushrooms
1 Brown Onion
150g Pack Baby Spinach
2 Tsp Cumin Seed
4 ¹⁄₂ Tsp Mild Curry Powder
2 Garlic Clove
³⁄₄ Cup Thickened Cream
¹⁄₃ Cup Greek Yoghurt
1 ¹⁄₂ Tbsp Chicken Stock Concentrate
¹⁄₂ Small Bunch Coriander

Ingredients

6 Chicken Thighs (skinless)
1 ¹⁄₂ Cups Basmati Rice
400g Mushrooms
1 Brown Onion
2 x 150g Pack Baby Spinach
2 Tsp Cumin Seed
6 Tsp Mild Curry Powder
2 Garlic Clove
1 Cup Thickened Cream
¹⁄₂ Cup Greek Yoghurt
2 Tbsp Chicken Stock Concentrate
¹⁄₂ Small Bunch Coriander

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

Get started

Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Medium Pot
Large Deepsided Pan

1 Cook Rice

In a pot, bring 1¹⁄₂ cups water to a boil. Stir in the basmati rice and cumin seeds, cover with a lid and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Cover the pot and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

2 Prepare Ingredients

Pat chicken thighs dry and cut into bite sized pieces. Peel and dice onion and garlic. Slice mushooms. Roughly chop baby spinach. Pick coriander leaves, discarding stems.

3 Cook Aromatics

Add a drizzle of oil to a large deepsided pan over medium heat. Add onions and garlic and cook for 2 minutes. Add mushrooms and curry powder, stirring so all ingredients are coated with the curry powder, and cook for 2-3 minutes.

Tip! Spices can burn easily, so watch the pan and stir regularly.

4 Cook Chicken

Add the chicken and cook for 5 minutes. Stir in spinach and cook for 2 minutes until spinach is slightly wilted.

Tip! You may have to add and wilt the spinach a handful at a time depending on the size of your pan.

5 Add Cream

Add stock, cream and 1/4 cup of water. Simmer until sauce thickens, about 3-4 minutes. Season with salt to taste.

Tip! If heat is too high the cream might split.

6 You Plate It!

Divide saag and rice between bowls. Garnish with yoghurt and coriander leaves. Enjoy!

Step-by-step instructions