Chicken Saagwala

This traditional curry is packed full of nutrient dense ingredients and is super tasty. Serve with cauliflower or basmati rice and garnish with coriander for that extra added flavour.

Chicken Saagwala



Prep time




  • 2 medium organic chicken breasts trimmed, cut into 3cm pieces

  • 340gram package organic spinach leaves

  • 1 cup ceres organics full fat coconut milk

  • ½ onion, chopped

  • 1 garlic clove, minced

  • 2 inch knob fresh ginger, grated

  • 1 tsp smoked paprika

  • 1 tsp cayenne pepper

  • 1 tsp turmeric powder

  • 1 tsp garam masala

  • ½ tsp pink Himalayan salt

  • ¼ tsp black pepper

  • 1 Tbsp coconut oil

  • Cauliflower or Basmati rice for serving

  • Garnish with coriander (optional)


  • Sprinkle the juice of half a lemon over the chicken. Season with ginger and ground spices (paprika, cayenne, turmeric, garam masala, salt and black pepper) Set aside.
  • Heat ½ tablespoon coconut oil in a large frying pan or cast iron skillet/pan over medium heat. Cook onion until softened. Add garlic and cook until fragrant then add spinach. Cook for 5 minutes or until spinach has wilted. Remove to blender and leave it there to cool.
  • Heat the remaining ½ tablespoon coconut oil in the same skillet. Add chicken cubes and cook until done.
  • Add coconut milk to the blender with the spinach mixture and blend until smooth. Add this mixture to the pan with chicken. Cook, stirring occasionally. Remove from heat.
  • Serve with piping hot cauliflower rice or basmati rice and garnish with coriander, if using.

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